This cheesy potato skins recipe takes the humble potato and turns it into something seriously irresistible. Each bite is packed with smoky bacon, fresh spring onion, and a garlic and herb cream cheese filling, inside crispy potato shells and finished with a layer of melted cheddar.
Whether you're looking for an easy weeknight dinner, crowd-pleasing appetiser, or ultimate game day snack, these golden, crispy, cheesy potato skins deliver every time.
They're the perfect balance of crunchy, creamy and indulgent. Simple to make and are guaranteed to disappear fast, so you might want to make a double batch.
Why you'll love this recipe
- Using a few simple ingredients you can transform the humble baked potato.
- Make ahead earlier in the day then store in the fridge until ready to bake.
- Feed a crowd as this recipe is easily doubled up, making it a great games day snack.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Potatoes - I opted for 4 medium sized baking potatoes (approx 250g per potato) which will serve 4 as a main meal, or 8 as an appetiser or easy snack.
- Oil - I have used olive oil to coat the potatoes.
- Cheese - I use a combination of low fat garlic & herb cream cheese for the potato filling and vintage cheddar cheese to top the potato.
- Bacon - I used smoked streaky bacon in the potato filling.
- Onions - for a fresh flavour I used chopped spring onions both in the potato filling and mixed through the cheddar cheese to top the potato.
- Seasoning - I kept the seasoning simple with some sea salt and black pepper.
How to make cheesy potato skins
- Place the potatoes onto a baking sheet, rub ½ teaspoon of oil on each potato, and season with a little salt.
- Now place the potatoes in the oven to bake at 200C/180CFan/390F for 1 hour, turning once after 30 minutes.
- After 1 hour insert a sharp knife into the centre of the potato to ensure it is soft and cooked through, if not return to the oven until cooked. Remove the tray from the oven and set aside to cool.
- Meanwhile cook the bacon pieces in a dry non-stick frying pan until crispy.
- Place the cream cheese, bacon pieces and ⅔ of the spring onion into a large bowl.
- Once the potatoes have cooled, slice then in half lengthways. Take each potato half and gently scoop out the potato flesh, taking care to leave just a little potato around the inside of the potato skins.
- Place the potato flesh into the bowl with the cream cheese, season well with salt and pepper and using a fork mash it all together. You want to achieve a rough texture.
- Place the empty potato skins into an ovenproof dish and spoon the potato and cream cheese mixture equally into the empty potato skins.
- Next mix the remaining spring onion with the grated cheddar cheese and sprinkle equally over the potato halves.
- Turn the oven down to 180C/160CFan/350F and return the potatoes to the oven and bake for a further 20 minutes. Remove from the oven and serve immediately.
Recipe variations
- Sweet potato - swap regular baking potatoes for sweet potatoes, however sweet potatoes don't take so long to bake, so reduce the baking time. Test the sweet potato after 45 minutes to see if it is soft, if not pop back in the oven for another 5-10 minutes.
- Cream cheese - I use garlic and herb cream cheese in the filling as it adds a lovely mild garlic flavour to the mixture. However, if you would prefer you can substitute with any flavour cream cheese, sour cream, Greek yogurt or crème fraiche. You are just looking to add a creamy element to mix through the potato.
- Onion - spring onions (green onions) add a lovely freshness to the mix, however you can also use leeks or chives instead to achieve a similar flavour.
- Vegetarian - for vegetarian diners leave out the bacon entirely and ensure that the cheese you are using is suitable for a vegetarian diet.
Serving suggestions
Depending on the size of potatoes you use, you could serve half a potato as an easy appetiser or starter, or two halves for a main dish with a salad, try my Lettuce & Herb Salad, Celeriac Remoulade, or Fennel & Apple Slaw.
They also make great games day snacks, served alongside some other simple snacks like my Loaded Classic Hot Dogs or Spicy Baked Chicken Wings.
Useful hints and tips
- I don't recommending freezing the potatoes as potato has a tendency to become grainy once cooked, frozen and then defrosted.
- This recipe is best enjoyed hot from the oven, as the melted cheese topping can become hard and greasy if refrigerated and then reheated.
- For vegetarian diners remove the bacon from the filling and ensure the cheese you are using is vegetarian too.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
The best potatoes for baking with are either a Maris Piper or a King Edward. They are brilliant for baking as they don't fall apart and their skins crisp up nicely. This is really important, you want potatoes that bake well as you want the skin to stay intact while you scoop out the flesh. If you live in the US, a Russet or Yukon Gold potato would be a great substitute.
Yes, make the recipe up to the end of step number 8 in the recipe card and then allow it to cool completely. Once cooled, cover and place in the fridge for up to 24 hours in advance. When ready to cook, remove the potatoes from the fridge, top with the grated cheese and remaining spring onion and pop into the oven. As the potatoes will be fridge cold, it will take a little longer to properly heat through.
Pin the recipe
Additional recipe suggestions
If you enjoyed this recipe then try these simple recipes:
- Sticky Sausage Tray Bake
- Cajun Chicken Tray Bake
- Easy Chicken Tacos
- Indian Cottage Pie
- Spicy Onion Rings
Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Cheesy Potato Skins with Bacon Recipe
Equipment
- Baking tray
- Non-stick frying pan
- weighing scales
- measuring spoons
- Kitchen knife
- Oven proof dish
Ingredients
- 4 medium sized baking potatoes (approx 250g per potato)
- 2 teaspoon olive oil (optional)
- 200 g low fat garlic & herb cream cheese
- 4 rashers streaky bacon (cut into smaller strips)
- 5 spring onions (thinly sliced)
- 200 g vintage cheddar cheese (grated)
- sea salt & black pepper (to taste)
Instructions
- Place the potatoes onto a baking sheet, rub ½ teaspoon of oil on each potato, and season with a little salt.
- Now place the potatoes in the oven to bake at 200C/180CFan/390F for 1 hour, turning once after 30 minutes.
- After 1 hour insert a sharp knife into the centre of the potato to ensure it is soft and cooked through, if not return to the oven until cooked. Remove the tray from the oven and set aside to cool.
- Meanwhile cook the bacon pieces in a dry non-stick frying pan until crispy.
- Place the cream cheese, bacon pieces and ⅔ of the spring onion into a large bowl.
- Once the potatoes have cooled, slice then in half lengthways. Take each potato half and gently scoop out the potato flesh, taking care to leave just a little potato around the inside of the potato skins.
- Place the potato flesh into the bowl with the cream cheese, season well with salt and pepper and using a fork mash it all together. You want to achieve a rough texture.
- Place the empty potato skins into an ovenproof dish and spoon the potato and cream cheese mixture equally into the empty potato skins.
- Next mix the remaining spring onion with the grated cheddar cheese and sprinkle equally over the potato halves.
- Turn the oven down to 180C/160CFan/350F and return the potatoes to the oven and bake for a further 20 minutes. Remove from the oven and serve immediately.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Hazel says
These went down so well with my family that they have asked for them again.
Lesley says
Thank you Hazel, they really are a great family meal, easy to make too.
Dave says
Made these for the family and they went down really well.
Lesley says
Glad you enjoyed these Dave, simple to make and my family love them.
Eb Gargano | Easy Peasy Foodie says
Ooooh yes please! These sound amazing... definitely a step up from the standard baked potato! Eb 🙂
Lesley says
Thank you Eb, they are so simple to make and a great make ahead part bake. Lesley
Janice says
I love loaded baked potatoes and I'm going to try this filling because it looks divine. Thanks for a great reicpe.
Lesley says
Thank you Janice, it's a firm favourite on our dinner table. Lesley
rebecca - Glutarama says
Oh-Em-Geeee! This is the food I want to see all day every day. Sadly I can't eat potato (I know, bonkers) but I make stuffed cheesy jackets for my family still, these jackets take it to a whole other level though, this I'll have to begrudgingly treat them to these instead haha
Lesley says
Thank you very much Rebecca, these potatoes are delicious and I'm sad that you can't enjoy. However, my youngest cannot stand potato in any form and simply will not eat them. I hope your family enjoy them. x
Cat | Curly's Cooking says
These look and sound so delicious! Please can I have mine with extra bacon and cheese?!
Lesley says
Thank you Cat, you can indeed, extra topping all round! Lesley