Cheddar Cheese Potato Skins
This delicious potato recipe will have every one asking for more. Try these Cheddar Cheese Potato Skins to use up all parts of your potato and have a really delicious side dish or snack. When you are making potatoes recipes, you usually throw away the potato peels, right? Well for this recipe, you don't have to because it is the star of the show. You actually scoop out the actual potato and save it for later, filling the potato skins with cheese and everyone's favourite, bacon. The remaining potato would be great to use in a mashed potato recipe or to use as hash browns. With all of the different ways to cook potatoes there are countless things you can do with the remaining potato from this delicious potato recipe. Potatoes are also extremely easy to grow in your own garden too, so you can also plant some of your own potatoes and keep things organic. Try out this recipe and other potatoes recipes we share.***
This is a printable recipe.
6 medium sized red skinned potatoes, rinsed clean
8 oz of sharp cheddar cheese, shredded
8 slices bacon, cooked and crumbled
1/4 cup (1/2 stick) butter
salt and pepper to season
Preheat the oven to 400F.
Line a baking sheet with parchment paper.
Wash, dry and poke each potato with a knife then place onto the prepared baking sheet. Bake 60 minutes (or less) until potatoes are cooked. Test by poking the potato with a sharp small knife at 45 minutes and if it is soft through, it is done.
Remove from the oven and put the potatoes on a plate to cool for about 15 minutes or until you can easily handle them.
While the potatoes are cooling, cook the bacon in a skillet until nice and crispy. Remove bacon to a plate lined with paper towels to absorb the fat, then crumble the bacon into bits. Set aside.
When the potatoes have cooled down, use a sharp knife and cut each potato in half lengthwise. Carefully scoop the cooked potato from the centers with a small spoon leaving about 1/4 inch on the outsides. Be careful not to make too thin.
Put the potatoes you have scooped into a container with a lid and refrigerate for another meal. These would be great with your breakfast eggs.
Continue until all the potatoes are done. You will have 12.
Melt the butter in a small saucepan on the stove top. Use a pastry brush to brush the potatoes all around and put them back onto the baking sheet. Season each lightly with salt and pepper on the inside.
Turn the broiler to high and place the potatoes under the broiler for about 8-10 minutes to crisp them up. Watch you do not overcook.
Remove the potatoes from the oven, divide the shredded cheddar cheese and bacon bits into the 12 pieces then place back under the broiler for 3-4 minutes until the cheese is melted. Serve hot.
Delicious with sour cream and hot sauce!
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Nutrition Facts for: Cheddar Cheese Potato Skins From Grandmother's Kitchen
Ingredients: Red potatoes, cheddar cheese, bacon, butter, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings * Per Serving:Calories 572, Calories from Fat 326, Total Fat 36.2g 56%, Saturated Fat 18.1g 90%, Cholesterol 102mg 34%, Sodium 1369mg 57%, Potassium 1122mg 32%, Carbohydrates 34.6g 12%, Dietary Fiber 5.2g 21%, Sugars 2.7g, Protein 27.1g, Vitamin A 13%, Vitamin C 70%, Calcium 30%, Iron 11%
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