• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Costuming
  • Shop
  • Media
  • FAQ
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Costuming
  • Shop
  • Media
  • Frequently Asked Questions
  • Contact Us
  • Privacy Policy
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×

    Bacon Roasted Potato Skins

    Published: Jan 6, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Share
    • Tweet
    • Email

    Bacon Roasted Potato Skins

    Originally posted Sept 11, 2013. Updated 1/6/2021

    A pale green plate displays 8 baked potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.

    You know how they say “bacon makes everything better”? These Bacon Roasted Potato Skins are a GREAT demonstration of that fact!
    These are highly customizable, and easy to make!

    You know how they say "bacon makes everything better"?

    Sure, it may be a catchy slogan, but it really does tend to ring true.

    A pale green plate displays 8 baked potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.

    Bacon Roasted Potato Skins

    When it comes to potato skins, bacon is a no brainer. How often to you see restaurant potato skins *without* bacon, after all?

    Trust me when I say my recipe for baked potato skins is the only one you'll ever need.

    Aside from the speed and ease of preparing them - no deep frying! - I developed this recipe to make judicious used of bacon - not only the bacon itself, but the drippings.

    "Waste not, want not", right?

    Before you ever get to topping these babies with bacon, you've already cooked the potato skins with bacon fat, AND sauteed mushrooms in it.

    You're welcome! Muahahah!

    A pale green plate displays 8 bacon roasted potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.

    How to Make The BEST Potato Skins

    - Pre cook your potatoes, per the recipe.

    - While the potatoes are cooking, chop and fry the bacon until as crispy as you like it.

    - Strain out the bacon and set aside. Reserve 1 tbsp of bacon drippings in the pan, transferring the rest of it to a small heat proof bowl.

    - Saute the mushrooms in the pan with 1 Tbsp bacon fat, until soft. Strain off and set aside.

    - Slice prepared potatoes in half and carefully scoop out most of the potato flesh.

    - Prepare a broiling pan with pan spray or brush some vegetable oil to lightly coat. Place potato skins in the pan, cut sides up. Brush generously with remaining melted bacon fat, season with salt and pepper.

    Hollowed out potato skins are arranged on a roasting pan.

    - Roast, flip all skins over, and roast again.

    Hollowed out potato skins are arranged on a roasting pan. The upper edges are nicely browned.

    - Remove skins from oven, and top as you would like.

    Hollowed out potato skins are arranged on a roasting pan. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling.

    - Return pan to the oven, cook until everything is hot and melted.

    - Top with sour cream and green onions, serve hot!

    A pale green plate displays 8 baked potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.

    Bacon Roasted Potato Skin Toppings

    As pictured, our favourite ways to top these potato skins are:

    Potato #1: Top generously with bacon sauteed mushrooms and Swiss Cheese

    A close up view of a roasted potato skin. It's topped with mushrooms and swiss cheese, the sprinkled with green onion slices.

    Potato #2: Spread some hot or BBQ sauce on the potato skin, sprinkle generously with bacon, top with cheddar.

    A close up view of a roasted potato skin.  It's topped with bacon and cheddar cheese, sour cream, and sliced green onion.

    ... but feel free to run wild with it!

    Here are some more ideas:

    - Chopped up broccoli florets - especially sauteed in bacon fat - with SO well with cheddar. Add crumbled bacon, or don’t. It’s all good.

    - Finely chopped jalapeno adds a kick to any topping combo, but is especially nice with “Potato #2".

    - Rinsed and strained black beans and a little salsa, topped with jalapenos, Monterey Jack cheese. Once baked, top with sour cream and a little finely chopped cilantro.

    - Shredded pork, chicken, or jackfruit in a bit of BBQ sauce, topped with cheese and (after baking) coleslaw or green onions.

    - Chopped up sundried tomatoes, sliced kalamata olives, and feta for a Mediterranean vibe. Top with fresh parsley or dill.

    A pale green plate displays 8 baked potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.

    Looking for More Recipes for "The Big Game"?

    ... or other watching party, or just to up your snack food game for the hell of it? I've got you covered!

    40+ Fantastic Wing Recipes
    Baked Reuben Poppers
    Beer Pretzels with Jalapeno Jack Dip
    Dill Pickle Cream Cheese Dip
    Fat Elvis Cupcakes
    Game Day Popcorn
    Ginger Wasabi Dip
    Hot Cheeseburger Dip
    How to Cook Perogies in an Air Fryer
    Jalapeno Artichoke "Backfire" Dip
    Jalapeno Beer Brittle
    Jalapeno Popper Stuffed Pretzels
    Porter House Guacamole
    Porter's Epic Popcorn
    Queso Dip from Scratch
    Sauerkraut Buns
    Smoked Bacon Jalapeno Poppers
    Smoked Cheese Balls
    Smoked French Fries

    A pale green plate displays 8 bacon roasted potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A pale green plate displays 8 baked potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.

    A pale green plate displays 8 baked potato skins. Half are filled with mushrooms and swiss cheese, the other half have bacon and cheddar as the filling, some topped with sour cream. Most potato skins are sprinkled with sliced green onion.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    “Porter House” Potato Skins

    You know how they say “bacon makes everything better”? Sure, it may be a catchy slogan, but it really does tend to ring true. When it comes to potato skins, bacon is a no brainer. How often to you see restaurant potato skins *without* bacon, after all? These skins take it a step further...
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: bacon, Bar food, cheese, gluten-free, glutenfree, potato skins, potatoes
    Servings: 4 People
    Calories: 654kcal
    Author: Marie Porter

    Ingredients

    • 4 Large Russet Potatoes
    • 1 lb Bacon
    • 8 oz baby bella mushrooms
    • Pan Spray or Vegetable Oil
    • Salt & Pepper
    • Shredded Swiss cheese
    • Hot sauce or BBQ Sauce of Choice
    • Shredded Cheddar Cheese
    • Sour Cream
    • Green onions sliced

    Instructions

    • Preheat oven to 450F.
    • Use a fork to prick potatoes all over. Place on a microwave safe dish and nuke for 20 minutes on high.
    • While the potatoes are cooking, chop and fry the bacon until as crispy as you like it. Strain out the bacon and set aside. Reserve 1 tbsp of bacon drippings in the pan, transferring the rest of it to a small heat proof bowl.
    • Saute the mushrooms in the pan with 1 Tbsp bacon fat, until soft. Strain off and set aside.
    • Remove potatoes from microwave. Slice in half and carefully scoop out most of the potato flesh. *
    • Prepare a broiling pan with pan spray or brush some vegetable oil to lightly coat. Place potato skins in the pan, cut sides up. Brush generously with remaining melted bacon fat, season with salt and pepper.
    • Roast for 10-12 minutes, flip all skins over, and roast for another 10 minutes.
    • Remove skins from oven, and top as you would like. For ours:
    • Potato #1: Top generously with sauteed mushrooms and Swiss Cheese
    • Potato #2: Spread some hot or BBQ sauce on the potato skin, sprinkle generously with bacon, top with cheddar.
    • Return pan to the oven, cook until everything is hot and melted. If you’d like some browning, broil it for a couple of minutes on high.
    • Top with sour cream and green onions, serve hot!

    Notes

    * Usually, we’ll add shredded cheddar and sour cream to this, mash it up, and use it as a filling for some of the potato skins… twice baked potato! We weren’t in the mood for that last when we did these photos, though

    Nutrition

    Calories: 654kcal | Carbohydrates: 42g | Protein: 20g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 765mg | Potassium: 1367mg | Fiber: 3g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 3mg

    Related posts:

    The One CHEESE Ring! A close up view of a chunky roasted corn salsa verde - a green salsa with yellow corn and red peppers throughout. Roasted Corn Salsa Verde for Canning Next-Level Scalloped Potatoes Next-Level Scalloped Potatoes Gluten-Free Sauerkraut Balls - Pyrizhky Gluten-Free Sauerkraut Buns - Pyrizhky
    Previous Post: « Baked Reuben Poppers Recipe
    Next Post: Jalapeno Popper Stuffed Pretzels »

    Reader Interactions

    Comments

    1. Annie L

      September 11, 2013 at 1:54 pm

      5 stars
      This is all I have to say about that: http://i.imgur.com/4MiW0Yw.gif

      Reply
      • Marie Porter

        September 11, 2013 at 1:58 pm

        Best. Comment. Ever!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter
    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →

    Join us on Social Media - Food

    Join us on Social Media - Costuming, etc


    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    META

    Site Admin

    Logout

    Entries Feed

    Comments Feed

    Most Recent Posts

    • Fig Honey and Goat Cheese Strudel
    • Breakfast Bagel Strata
    • Ambrosia Belgian Waffles
    • Strawberry Orange Rolls

    We'd love to have you subscribe to our newsletter!

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions

    Newsletter

    • Sign Up

      for emails and updates

    Contact

    • Contact
    • Media

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme