A restaurant favorite made healthier in your home kitchen. Easy to make, these potato skinds are perfect for game day snacking!


  • 4 russet potatoes (medium, baked)
  • cooking spray
  • salt
  • black pepper
  • 2 scallions
  • 4 strips bacon (cooked and crumbled)
  • 4 ounces shredded cheddar cheese
  • sour cream (for serving)


  1. Preheat the oven to 400° F.
  2. Line a large baking sheet with parchment paper.
  3. Finely mince the scallions and set aside.
  4. With a sharp knife, cut the potatoes in half lengthwise. Scoop the potato flesh from each potato half, leaving a scant 1/4” border in the skins. Save the potato flesh for an alternative use, or discard.
  5. Sprinkle the potato halves liberally with salt and black pepper. Spray on both sides with cooking spray.
  6. Arrange the potato halves flesh side down onto the baking sheet.
  7. Transfer the baking sheet to the middle rack of the oven.
  8. Bake the potatoes skins for 10 minutes, then flip and bake for an additional 7 minutes, until browned around the edges.
  9. Remove the baking sheet from the oven.
  10. Sprinkle and equal amount of shredded cheese, the crumbled bacon, and half the minced scallions into each potato skin.
  11. Transfer the baking sheet back to the middle rack of the oven.
  12. Bake the potato skins for 10 minutes, until the cheese is melted and the outside of the skins are crisp.
  13. Remove the baking sheet from the oven.
  14. Top each potato with a generous spoonful of sour cream, and the remaining minced scallions. Serve immediately.
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