Cheese and Bacon Potato Skins

Serves 4-6, 10 minutes preparation, up to 1.5 hours cooking

Loaded with cheese and bacon our potato skins are great as a side dish or served with baked beans for a simple and filling meal.


  • 6 small to medium sized baking potatoes
  • 6 strips of bacon
  • 110g grated cheddar cheese
  • 125g sour cream
  • 4 spring onions thinly sliced
  • Olive oil
  • Salt and freshly ground pepper


  1. Scrub the potatoes clean then bake them using your favourite method, either in the oven or microwave. If using an oven, rub with olive oil and bake in a 400F/200C oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil, wrap in a sheet of kitchen roll then cook on the high setting for about 5 minutes per potato.
  2. 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 them cool then crumble into small bits.
  3. Once the potatoes are cooked remove them from the oven and let them cool until you can hold them. Cut in half horizontally and, using a spoon, carefully scoop out the insides leaving about 1/4 of an inch of potato on the skin. You can keep the rest of the potato for another recipes like potato cakes or mash.
  4. Increase the heat of the oven to 450F/230C. Brush or rub grapeseed oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt and place on a baking rack in a roasting tin. 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 again.
  5. Arrange the potato skins skin-side down on the roasting rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, 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 spring onions and serve.

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