Description
Crispy cheese and bacon potato skins make a perfect party appetizer or snack, combining tender microwaved potatoes with crisp baked bacon and melted cheese for an irresistible treat.
Ingredients
Scale
Potatoes
- 2 lb / 1 kg (about 8-10) medium potatoes, scrubbed clean
Bacon and Cheese
- 10 oz / 300 g streaky fatty bacon, diced
- 1 1/2 cups grated cheese (tasty, cheddar, gruyere, Monterey Jack)
- Salt and pepper, to taste
To Serve
- Sour cream
- 1 scallion/shallot stem, finely sliced (green part only)
Instructions
- Prepare Potato Skins: Prick each potato 4 times with a fork, then place them on the outer edge of the microwave turntable. Microwave on high for 8 minutes, then turn the potatoes and microwave on high for another 8 minutes to soften them.
- Scoop Out Potatoes: Use a sharp knife to cut the potatoes in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a thin skin about 1/2 cm thick to maintain structure.
- Bake Bacon: Preheat oven to 180°C/350°F. Spread diced bacon evenly on a baking tray and bake for 8 minutes or until bacon is light golden and fat has rendered. Remove bacon with a slotted spoon and place on paper towels to drain, reserving bacon fat on the tray.
- Crisp Potato Skins: Place the hollowed potato skins upside down on the baking tray. Brush the bacon fat over the potato skins evenly using a brush. Sprinkle with salt and pepper. Bake for 15 to 20 minutes until the skins turn crispy and golden.
- Fill Potato Skins: Remove the tray from the oven and carefully turn the potato skins right side up. Sprinkle with additional salt and pepper. Fill each skin with two-thirds of the cooked bacon, then generously top with grated cheese. Add the remaining bacon on top.
- Melt Cheese: Return the tray to the oven and bake for 10 minutes or until the cheese has fully melted and started to bubble.
- Serve: Serve the potato skins warm with a dollop of sour cream and a sprinkle of finely sliced scallion green parts for freshness and color.
Notes
- Choice of potatoes: Use dirt-brushed russet potatoes or equivalents about the size of two golf balls for best results. Adjust microwave cooking time if potatoes differ in size.
- Bacon fat: Using streaky fatty bacon provides enough rendered fat to crisp the skins. If using lean bacon, supplement with melted butter to brush on potatoes for crispiness.
Nutrition
- Serving Size: 1 serving (approx. 2 potato skins)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
