Oven cooked potato skins topped with cheese and bacon make a flavorful snack just like you have at an American Restaurant but not fried. I love this version of Cheese and Bacon Potato Skins Recipe!
Cheese and Bacon Potato Skins Recipe
Prep Time: 10 mins
Cooking Time: 75 mins
Total Time: 95 mins
Ingredients for Cheese and Bacon Potato Skins Recipe
4 slices smoked bacon
4 large baking potatoes
3 tbsp vegetable oil
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1 tbsp grated Parmesan cheese
1/8 tsp pepper
Vegetable oil for deep frying
250g Cheddar cheese, grated
50g Sour Cream and Chives
2 large Spring onions, sliced
In a griddle pan, cook bacon over medium heat, until bacon is crisp; drain on paper towels and once cooled chop up into dice.
Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in centre. Microwave 12 to 14 minutes, turning once, until tender OR bake in the oven for 45mins at 180°C. Once cooked cover and let them stand 10 minutes.
When the potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving 1/2cm shells. Save potato pulp for another use.
In a small bowl, mix oil, salt, garlic powder, paprika, Parmesan cheese and pepper. Brush mixture over skins.
In a deep fryer or big heavy saucepan, heat oil to 185°C. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to the next step.)
One hour before serving to allow potatoes to come to room temperature. Preheat the oven to 220°C. Lightly spray a baking tray. Place potato skins, skin side up, on the baking tray. Bake for 8 minutes. Turn potato skins over and fill with cheese and bacon.
Bake 7 to 8 minutes or until cheese is melted. Top with the sliced green onions and serve with the sour cream and chives.