Cheesy Homemade Potato Skins

Cheesy Homemade Potato Skins


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These loaded potato skins will keep everyone coming back for more. Even though they're homemade these skins would stand up agains any one of the big chain's recipes.

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Time needed

10 min preparation + 1 1/2 hour cooking

Serving Size / Yield

4-6 servings


  • 6 small to medium sized baking potatoes
  • Olive oil
  • Canola oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 6 strips of bacon
  • 4 oz. grated cheddar cheese
  • 1/2 C. sour cream
  • 2 green onions, thinly sliced
  • 1 C. beans (cooked)

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Scrub the potatoes clean and preheat oven to 400°F. Rub potatoes with olive oil and bake for about an hour until the potatoes are cooked through and give a little when pressed. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble the strips. Remove the potatoes from the oven and let cool enough to handle. Cut potatoes into quarters. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush or rub canola oil over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, beans and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

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