Easy Potato Skins

My sweet daughter asked me to make this recipe tonight and I was so glad she did! These potato skins were excellent! A crispy outside, tender inside, filled with bubbly cheese and topped with bacon and chives. What is not to love?

I’m quite certain this little “Angle of Love” (that’s what I call her) has “checked out” this library book “Cookbook for Girls” a 100 times over the course of 3 years. I think it’s time we buy it. She just loves it!

Wash potatoes and pierce with a fork. Cover potatoes in oil. Bake for 1 hour in a 400 degrees oven.

We always grate our own cheese because it’s so much creamier! None of those additives that pre-shredded cheese have in them.

She loves her cookbook 🙂

When potatoes have baked for an hour, let them cool for about 10-15 mins. Slice in half and take out some of the innards. I actually leave a little more than most people would. Fill the skins with cheese and top with bacon. Bake in a 400 oven for an additional 10 mins until bubbling.

Top with scallions and serve with sour cream! Easy peasy.


5.0 from 1 reviews
Serves: 12
Prep time:
Cook time:
Total time:
  • 6 large potatoes
  • Oil (for coating)
  • 16 oz cheddar cheese (or more to your liking)
  • 6 slices of bacon cooked and crumbled
  • Scallions (garnish)
  • Salt and pepper to your liking
  • Sour cream
  1. Pre-heat oven to 400
  2. Wash and pierce potatoes with a fork
  3. Place on wire drying sheet on top of a baking sheet in oven and bake for 1 hour.
  4. Let cool for 10-15 mins
  5. Slice in half and scoop out some of the innards (as much or little as you like)
  6. Fill with cheese and top with bacon
  7. Bake in 400 oven for an additional 10 mins until bubbly
  8. Garnish with scallions and serve with sour cream
  9. Enjoy! YUM!

Great job, princess!

*This post includes affiliate links to Amazon, in which this blogger gets compensation if a user should purchase any item off of the links within this page. 



  1. Charlotte Moore says:

    These look wonderful!!

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