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Cheesy Bacon Potato Skins

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  • Prep 60 min
  • Total 60 min
  • Servings 8
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Fried potato skins topped with cheese and bacon make a flavorful snack - ready in just an hour.
By Betty Crocker Kitchens
Updated Mar 14, 2011
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Ingredients

  • 8 slices bacon, cut into 1/2 inch pieces
  • 4 large bake potatoes (about 2 lb)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon grated parmesan cheese
  • 1/8 teaspoon pepper
  • Vegetable oil for deep frying
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/2 cup sour cream
  • 2 large green onions, sliced (1/3 cup)

Steps

  • 1
    In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
  • 2
    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 center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
  • 3
    When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
  • 4
    In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
  • 5
    In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. 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 step 6.)
  • 6
    One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
  • 7
    Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of frying the potatoes skins ( in step 5) try baking, by heating oven to 475°F. Place skins in lightly greased 13x9-inch (3-quart) glass baking dish; bake 8 minutes per side. Turn potato skins over and fill with cheese and bacon. Bake 7 minutes or until cheese is melted. Top with sour cream and green onions.
  • tip 2
    Serve reserved cooked potatoes for a side dish topped with butter, salt and pepper.

Nutrition

400 Calories, 23g Total Fat, 14g Protein, 33g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
550mg
23%
Potassium
910mg
26%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
14%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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