Cassies Crispy Tater Skins

Cassie *


Very happy with the way these skins turned out...the family enjoyed them tremendously...

I baked my potatoes on the grill, so as not to heat up the house...I then finished in the oven...couldn't find my grill pan...either way is fine...



★★★★★ 1 vote

8 potato halves
15 Min
50 Min


  • 4 medium
    russet potatoes
  • olive
    oil for brushing inside of potato
  • kosher
  • garlic
  • ·
    rosemary, dried
  • fresh
    ground pepper
  • 1/2 lb
    bacon, cooked crisp and crumbled
  • 2 c
    cheddar cheese, shredded
  • ·
    sour cream
  • 2
    green onions, sliced

How to Make Cassies Crispy Tater Skins


  1. If baking in oven, preheat oven to 375 Degree F. ( leave oven on after baking if finishing in the oven and not on a grill. )

    I did mine on a medium high grill in foil.

    Wash Potatoes and pierce each with a fork several times.( I baked on my grill in foil - or can bake in oven without) up to you. Bake until skins are crispy and a knife goes through potato easily.

    Cool until can handle easily.
  2. Cut the potatoes in half lengthwise. Lay open.

    Scoop out center of potato's leaving about 1/4 inch of potato left on skin. ( save scooped out potato for some other recipe - or I mash mine and heat back up another day.
  3. Place the potato halves on a sheet pan.

    I then brushed the inside of each potato with extra virgin olive oil. Sprinkled each with kosher salt, garlic salt and pepper.
  4. Sprinkle each halve with a small amount of dried rosemary.

    Add some bacon to each, reserving a piece or 2 for on top of cheese.
  5. Heap each halve with cheese and then remaining bacon. I then sprinkled with some dried parsley.
  6. Bake for 15 minutes or until cheese is melted and skins are crisp.

    Serve immediately with sour cream and green onions. Season more to your liking.

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About Cassies Crispy Tater Skins

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