Cheesy Roasted Potato Skins

cheesy+roasted+potato+skins+%23KraftyCooking31.2When I was a little girl my family would celebrate each of our birthdays the same way each year. We would head over to TGI Friday’s and the birthday girl or boy would get some embarrassing balloons tied to their hair.

I could care less about the balloons, because going to TGI Fridays always meant one thing. I got to chow down on my favorite thing, potato skins. YUM.

These days, not much has changed. I still love food and I have a healthy obsession for potato skins. They have to be made just right though, I can not put up with soggy skins! So when I decided to recreate my favorite childhood appetizer, that was my prime focus. A nice crunch with a tasty skin.

I accomplished that goal by preparing these skins the way I normally prepare a baked potato. I don’t wrap my potatoes in a wet towel or foil. I just poke holes in them, grease them up then season them up and place them directly on the rack in my oven.

That’s the method I used with these skins, except after they were done baking, I cut them in half, scooped out the insides and greased them up a little more and roasted them. It served out a delicious and crisp skin. For the delicious cheesiness, I picked up one of my favorite cheeses – Cracker Barrel Extra Sharp Cheddar Cheese. The taste is amazing and stands out against the potato base and bacon toppings, and it melts effortlessly.

These would be perfect as an appetizer for the big game next month, served as hors d’oeuvres at your next big bash, or even as dinner on a Tuesday night. (Don’t judge!)


  • 6 russet potatoes
  • butter flavored cooking spray
  • salt & pepper
  • paprika
  • 1/2 cup canola oil
  • 6 slices thick cut bacon
  • 8 ounces extra sharp cheddar cheese, such as Cracker Barrel
  • 2 green onions, chopped
 Preheat oven to 425 degrees.
Wash potatoes in warm water, scrubbing to remove all dirt and residue.
Pat dry, then poke holes in each potato all over.
Spray with butter flavored cooking spray, then season with salt and pepper and paprika.
 Place the potatoes directly on the rack and cook for 25 minutes.
Turn potatoes over and cook for an additional 20 minutes.
 While potatoes are cooking, prepare the bacon.
Chop up the onions and shred the cheese.
I have a preference for Cracker Barrel Cheese, it tastes great and melts easily.
Turn oven up to 450 degrees.
Once potatoes are cooled enough to handle, cut down the middle with a sharp knife.
Scoop out the middles of each potato, leaving just a bit so the skins don’t collapse.
Brush the inside of the potatoes and the skin of the potatoes with canola oil.
Sprinkle a little salt on the inside and place in roasting pan to roast in oven for 10 minutes.
 Turn potatoes over, then roast the other side for 10 minutes.
 Once done remove from oven until cooled enough to handle.
Sprinkle the insides with cheese and then bacon.
Set your oven to broil, and place them in the oven for about 2-3 minutes until cheese has melted.
Serve with sour cream and sprinkle with green onions.



  1. […] In the spirit of all things potatoes, and the fact that St. Patty’s day wasn’t that long ago I decided to bring out the holy grail of potato appetizers, potato skins! This recipe for it is super easy and flexible for changes. It brings together bacon and potatoes, which here I go again with bacon.  It is a great summer treat, and with this cold weather over taking Connecticut again I could really use some summer time inspiration. […]

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