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potato skins

Potato Skins

Baked potato skins filled with cheese and bacon and topped with green onions and sour cream for the perfect, easy to eat appetizer.
Course Appetizer


  • 8 russet potatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter melted
  • 1/2 teaspoon dried Italian seasoning
  • salt to taste
  • 1-1/2 cup grated cheddar cheese
  • 8 slices bacon cooked crisp and crumbled
  • 2 green onions sliced
  • 1/2 cup sour cream


  • Preheat oven to 400 degrees F
  • Clean the potatoes and allow to dry. Rub the olive oil all over the potatoes.
  • Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Remove from the oven and allow to cool until able to be handled.
  • Cut potatoes in half lengthwise. Scoop out the insides, leaving about ΒΌ inch of the potato inside the skins.
  • Add the Italian seasoning to the melted butter and mix well. Brush the butter mixture on both the outside and the inside of the potatoes.
  • Sprinkle the inside lightly with salt. Place potato halves face-down on a baking sheet and bake for 5 minutes.
  • Turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, approximately 5 minutes.
  • Remove the potatoes from the oven. Add the cheese and bacon to the inside of the potatoes. Bake until the cheese melts, approximately 3-4 minutes
  • Serve immediately.


Garnish with green onions and a dollop of sour cream if desired.
Recipe provided by Make Your Meals
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