Total Time: 1 h 30 min
Prep Time: 20 min
Cook Time: 1 h 10 min

Servings: 16

As a teenager, we would visit the local restaurant and I would order their potato skins.  They were absolutely delicious.  Since then, I have tried so many different ways to make them and have finally replicated to the best of my memory the taste.  I hope you enjoy these as much as I do.  I’m pretty plain and only like cheese and bacon on mine, but go ahead a add whatever toppings you love.  Enjoy!


  • 8 Russet potatoes
  • 2 tbsp Tillamook Unsalted Butter
  • 2 cups Tillamook Cheddar Cheese
  • 1 pkg Farmland Bacon
  • Tillamook Sour cream


Cook bacon and after cooled break into small pieces.

Preheat oven to 400 degrees. Poke potatoes with a fork and place them directly on the rack in the oven. Bake them for about 50-60 minutes, until they are easily pierced with a knife. Remove potatoes and let cool on a plate.

Once the potatoes are cool enough, cut in half, length wise. Scoop out as much of the potato that you want. The scooped out potato can be used later for mashed potatoes. Brush the outside of the potato with melted butter. Turn your broiler on. Place the potatoes skin side up on a baking sheet and lightly salt. Place cookie sheet in oven for about 2 minutes.

Remove potatoes and place in a 9 x 13 Pyrex dish. Cover potatoes with Cheddar cheese and bacon. Place back under broiler until cheese is melted. Garnish with sour cream and any other items you might like.


More about Potato Skins

Potato skins are a casual appetizer or snack food. The potatoes are cut in half and the skin is left on. Almost like baked potatoes, potato skins are filled with cheese, bacon, onions and topped with sour cream. The restaurant TGI Fridays is popular for selling them.

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