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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.
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5 from 2 votes

“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
Servings: 4 People
Calories: 654kcal
Author: Marie Porter


  • 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


  • 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 tablespoon 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 tablespoon 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!


* 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


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