Potato Skins with Cheese, Chives + Bacon
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 8 open-faced skins
Add any chopped toppings to these easy crowd-pleasers... broccoli, chicken or steak, different cheeses, the list goes on! This recipe is for 4 potatoes --> 8 open-face potato skins, but it is easily adapted.
  • 4 Russet Potatoes (or other baking potatoes), any size
  • 1 c shredded or very finely chopped cheese (cheddar, brie, co-jack, mozzarella - or any combo)
  • 2 pieces thick-cut bacon
  • 1 T snipped chives
  • 2 green onions, white and beginning of green parts, sliced very thin
  1. Prick each potato with a fork in several places, and wrap each in a paper towel. Microwave two at a time for 7 minutes. They should yield to the touch when you remove them from the microwave. If they are smaller potatoes, they will need less time; if they are larger, they may need another minute.
  2. Set the first two potatoes aside to cool a bit while you put the second set in the microwave and start working on the bacon.
  3. Chop the bacon finely and add to a cold skillet. Heat over medium-high, stirring to make sure all sides get cooked. With a slotted spoon, remove the bacon to a paper towel to drain. {Or, microwave the bacon!}
  4. Shred the cheese and chop the chives, and in a medium bowl, mix together the cheese, bacon, and chives.
  5. When the potatoes have cooled, slice them in half using a serrated knife (so you don't tear the skin), and use a (regular old) spoon to remove much of the inside, leaving about ¼" of insides bordering the skin. Reserve the insides for another use, like mashed potatoes or to brown up with eggs at breakfast (or Quinoa Breakfast Cakes!)- but you won't need it for these Potato Skins.
  6. Cover a broiler pan or heavy rimmed jelly roll pan with foil, and place the 8 potato skin halves on the foil.
  7. Divide the filling into two halves, and then each half into half again (four piles total so far), and then one more time, so you have 8 little piles.
  8. Place one pile of filling into each potato skin, spreading it around to cover the potato.
  9. Place the pan on a rack about 4-6" from the broiler, and set the timer for 5 minutes. If they aren't melted, bubbly, and browned after 5 minutes, STAND OVER THEM for another minute. {Don't walk away when you are broiling!}
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2014/10/05/potato-skins-with-cheese-chives-bacon/