Bacon and Cheese Stuffed Potato Skins Recipe
Bacon and cheese stuffed potato skins are loaded with your favorite toppings and baked creating mini potato skins. A bite size appetizer that's the perfect finger food for game day or any gathering.
Ingredients
- 1 ½ lbs baby Dutch yellow potatoes (2 inch potatoes)
- 2 tablespoons olive oil
- 4 ounces sharp cheddar cheese (1 cup)
- 6 slices bacon (cooked and chopped)
- sour cream (for topping)
- fresh chives/green onions (chopped, for garnishing)
Instructions
- Preheat oven to 425º. Line baking sheet with parchment paper.
- Place whole potatoes in a bowl and toss with olive oil. Place in a single layer on the prepared baking sheet. Bake until tender about 15-20 minutes depending on the size. Remove and let cool completely on the baking sheet, about 30 minutes.
- Preheat oven to 450º. Line a baking sheet with parchment paper.
- Slice cool potatoes in half lengthwise and scoop out most of the potato, leaving enough to hold it together. Place upside down on the prepared baking sheet and bake for 10 minutes. Turn potatoes over and bake until crispy, about 10 minutes.
- Fill with cheese and bacon and return to the oven just until cheese melts. Remove and top with sour cream and chives.
Barbara's Notes + Tips
- Fingerling or baby Dutch potatoes work great for this recipe. If using a larger potato, they will take longer to cook.
- Use a small spoon to remove the flesh from the cut potatoes.
- Try topping with pulled pork instead of bacon.
- You can use greek yogurt instead of sour cream.
- You can use the green part of green onions instead of chives.
Nutrition
Serving: 1g | Calories: 44kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
