Bacon and Cheddar Potato Skins

Who doesn’t love bacon? Well, except for us vegetarians and vegans. πŸ˜‰

Here’s the thing, I still cook meat for other people. Just like they respect my food choices and provide me with a vegetarian dish when I go to their house, I always try to provide my meat-eating friends with something, too.

These bacon and cheddar potato skins are gluten free, and pretty easy to whip up.

Bacon and Cheddar Potato Skins
by Michelle Maskaly, The Adirondack Chick 

4 large baked potatoes
8 sliced cooked bacon, very crisp
1 1/2 cups shredded cheddar cheese
4 tablespoons vegetable oil
1 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon garlic salt

Preheat the oven to 475 degrees. 

Slice each baked potato in half length-wise.

Scoop out the insides, leaving about 1/4 of an inch inside the skin.
Put the insides of the potato in a separate bowl and save for another

Arrange the potato skins on a non-stick baking sheet.

Mix together the oil, paprika, garlic salt in pepper in a small bowl.

Brush both sides of the potato with the mixture.

Bake for 7 minutes, turn and bake on the other side for another 7 minutes.

Break the bacon into small pieces and fill the potatoes.

Top with cheese.

Bake for 2 minutes or until cheese is melted.


This post was shared with the following websites: Super Bowl Treats, Tasty Tuesday, Tasty Tuesday, Tasty Tuesday, Tasty Tuesday,

9 thoughts on “Bacon and Cheddar Potato Skins

  1. Thanks so much for linking up to my Super Bowl Eats and Treats Party! So this is where the potatoes came from?? These skins look wonderful, and I didn't think they could be made without frying!Love these! Have a Super Bowl full of fun!

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