Homemade Stuffed Potato Skins Recipe

stuffed potato skins recipe from HousewifeHowTos.com
Let’s get something clear: I only watch football so I have an excuse to make (and eat) this Stuffed Potato Skins recipe. Oh, sure, I make and serve a bunch of other snacks throughout football season, but these remain my favorite.

And why not? Bacon, Cheddar Cheese, Parmesan cheese, AND potatoes? That’s a flavor touchdown, if you ask me. (Do I get points for at least knowing something about football? No? Fine. Be glad I know how to make football snacks, then.)

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Stuffed Potato Skins
Prep time
Cook time
Total time
Crispy on the outside and filled with bacon and gooey cheese, these are the restaurant-style Stuffed Potato Skins you know and love!
Recipe type: Appetizer
Cuisine: American
Serves about: 8
  • 4 large baking potatoes
  • ½ cup sea salt
  • 4 tablespoons olive oil, divided
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Kosher salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ⅛ teaspoon pepper
  • 8 slices bacon
  • 8 oz. shredded cheddar cheese
  • 4 green onions, sliced OR 1 tbs. chopped chives
  • ½ cup sour cream (optional)
  1. Put the racks on the top and middle third of the oven.
  2. Put a cookie sheet on the bottom rack.
  3. Preheat the oven to 350 F.
  4. Scrub the potatoes well. Dry with a towel.
  5. Use a fork and poke holes all over each potato in about 10 places.
  6. Put 1 tbsp. olive oil in a bowl. Add ½ tsp. Kosher salt.
  7. Add the potatoes to the bowl and mix so each potato is coated with oil and salt.
  8. Put the potatoes on the top rack.
  9. Bake the potatoes 1 hour.
  10. Meanwhile, cook the bacon until crispy. Drain, pat dry and crumble.
  11. Remove the potatoes to a baking rack to cool.
  12. Remove the cookie sheet.
  13. Turn the oven up to 475 F.
  14. Spray the cooled cookie sheet with oil then sprinkle it with the sea salt. This will help keep the potato skins crispy while they cook.
  15. When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise.
  16. Use a spoon to scoop out the flesh of each potato into a mixing bowl.
  17. Add the crumbled bacon, shredded cheddar, and chives or sliced green onions to the mixing bowl with the potato flesh and stir well with a fork.
  18. In a small bowl, combine the rest of the olive oil, Parmesan cheese, Kosher salt, garlic powder, paprika and pepper and brush all over potato skins, inside and out.
  19. Put the empty skins on the cookie sheet bottom-side up and bake at 475°F for 8 minutes, turn them over and bake an additional 7 minutes scooped side up.
  20. Remove the skins from the oven and scoop ¼ cup of the potato-bacon mixture into each hollowed-out skin.
  21. Return the stuffed potato skins to the oven for 2 minutes, or until cheese is melted.
  22. Top with sour cream if desired.

There’s no reason to knock yourself out making these on the day you plan to serve them. In fact, I like to bake a bunch of potatoes the day ahead, then scoop the flesh out while they’re warm and make the stuffing, then chill it. The skins themselves keep nicely stacked in a container in the fridge overnight, and the next day I make these.

Then I eat as many of them as I can before my husband does.

Equipment I’ve Used Making These:


  1. says

    Yum! I’m pretty sure I need to make these for the game. Thanks and grilling the perfect steak is a pretty awesome superhero power, too.

  2. says

    Ohhhh, I really wish I had picked up some bacon today at the shop… I have all the other ingredients! Ah well, I shall have to wait until tomorrow now… it looks too delicious not to make very soon – especially as it will be warming in this horrid UK weather we are suffering at the moment!

    • says

      Oh yes, I’ve read about the horrible snows you’re having. A friend said today it took 45 minutes to drive 4 miles on the M25, only to find out when she arrived at work that her office was closed for the day. How frustrating!

    • says

      They’re cute, aren’t they? But that’s okay: three times a year I remind him of my birthday, Valentine’s and our anniversary… and of my ring size, favorite gemstones and how to get to the jewelry store.

    • says

      Tiffany, thank you again for putting the photo of your potato skins on my Facebook page. It really made my morning to wake up and see that someone had made one of my recipes! Of course, I’ve been craving potato skins ever since…. 😉

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