Bacon Cheddar Potato Skins Recipes

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MULTI-COOKER BACON AND CHEDDAR POTATO SKINS



Multi-Cooker Bacon and Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy bacon cheddar potato skins with a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 medium baking potatoes
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Calories 350 calories
Fat19g fat (7g saturated fat)
Cholesterol33mg cholesterol
Sodium460mg sodium
Carbohydrate34g carbohydrate (2g sugars
Fiber4g fiber)
Protein12g protein.

Steps:

  • Place wire rack and 1 cup water into inner pot of a large multi-cooker. Scrub potatoes under running water; pierce multiple times with a fork and set on wire rack. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start. , Quick-release pressure. Remove potatoes and wire rack; discard cooking juices. Wipe insert clean. , When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp, leaving a ¼-in. shell (save pulp for another use). Combine oil, salt, garlic powder, paprika and pepper; brush over both sides of skins. Sprinkle with Parmesan cheese. , Place wire rack into inner pot. Arrange potatoes, skin side down, in a single layer on rack. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 7 minutes. Start., Sprinkle shells with bacon and cheddar cheese. Air-fry and additional 2 minutes or until cheese is melted. Repeat with remaining potato skins. Serve immediately with sour cream and green onions.

CHEESY BACON POTATO SKINS



Cheesy Bacon Potato Skins image

Fried potato skins topped with cheese and bacon make a flavorful snack - ready in just an hour.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h

Yield 8

Number Of Ingredients 12

8 slices bacon, cut into 1/2 inch pieces
4 large bake potatoes (about 2 lb)
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
Vegetable oil for deep frying
2 cups shredded Cheddar cheese (8 oz)
1/2 cup sour cream
2 large green onions, sliced (1/3 cup)
Calories400
Carbohydrate33 g
Cholesterol45 mg
Fat3
Fiber3 g
Protein14 g
SaturatedFat10 g
ServingSize1 Serving
Sodium550 mg
Sugar3 g
TransFat0 g

Steps:

  • In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
  • Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
  • When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
  • In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
  • In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
  • One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
  • Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

BACON CHEDDAR POTATO SKINS



Bacon Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Calories 350 calories
Fat19g fat (7g saturated fat)
Cholesterol33mg cholesterol
Sodium460mg sodium
Carbohydrate34g carbohydrate (2g sugars
Fiber4g fiber)
Protein12g protein.

Steps:

  • Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

BACON-CHEDDAR POTATO SKINS



BACON-CHEDDAR POTATO SKINS image

Categories     Potato     Appetizer

Number Of Ingredients 6

4 russet potatoes , scrubbed
Salt and pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterrey Jack cheese
1 tablespoon cornstarch
6 slices bacon , chopped

Steps:

  • 1. MICROWAVE POTATOES Adjust oven rack to upper-middle position and heat oven to 475 degrees. Set rimmed baking sheet inside oven. Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes. 2. FRY BACON Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Reserve 2 teaspoons bacon fat, then transfer bacon to paper towel-lined plate. Blot bacon with paper towels to remove excess grease. 3. CRISP SKINS Quarter potatoes lengthwise, let cool 5 minutes, and then scoop out most of flesh (reserve for another use), leaving ¼-inch layer of potato flesh. Brush exterior of potatoes with reserved bacon fat and season with salt and pepper. Transfer potatoes, skin-side down, to preheated baking sheet and bake until golden brown and crisp, 15 to 20 minutes. 4. FILL SKINS Combine cheeses, cornstarch, half of bacon, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Remove potato shells from oven and top with cheese mixture. Return to oven and bake until cheese melts, 2 to 4 minutes. Transfer skins to paper towel-lined plate and sprinkle with remaining bacon. Serve with sour cream and sliced scallions, if you like.

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  • Set rimmed baking sheet inside oven and heat oven to 475 degrees. Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes.
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