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Restaurant-Style Potato Skins

  • Prep Time: 25 Min
  • Cook Time: 10 Min
  • Servings: 6
  • Recipe Views: 317 Views

A favorite appetizer at restaurants, potato skins have all that gooey cheese and crisp bacon. You top them with a scoop of sour cream, and potato skins are a meal all by themselves. You can easily create this recipe yourself at home with a few simple ingredients. Even if you’re spending an evening at home, you’ll be able to enjoy one of your favorites from when you’re out with friends.



Preheat your oven to 375 degrees. Cover a baking sheet with parchment paper.

Step 1

Potatoes: Wash your potatoes thoroughly. Pierce the outsides with a fork, and boil in a pot of water until they become soft. You don’t want them to fall apart; they should be firmer. Once cooked, pull them out of the pot, and slice the potatoes in half. Remove some of the insides of the potatoes. Scoop out about ¼ of each potato half.

Step 2

Oil: Heat the olive oil in a large skillet on medium heat. Once the oil is bubbling, place each half of the potatoes in the oil for approximately 5 minutes (flip halfway). Remove, and set the slices on paper towel to absorb the extra oil. Transfer the potatoes to the parchment paper.

Step 3

Cheese: Fill the potato skins with shredded cheese.

Step 4

Bacon: Drain the oil out of the skillet and cook the bacon in the pan. When fully cooked, remove the bacon, drain on paper towel, and then chop it up. After you fill the potato slices with cheese, you will top with bacon.

Step 5

Bake the potato skins in the oven until the cheese is bubbly. This should not take more than 10 minutes.

Serving Suggestions

Serve the potato skins right out of the oven. Have a side of cold sour cream available. You can also serve the skins with chopped green onion if you wish. They reheat well, so feel free to make a double batch and store in the refrigerator.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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