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


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

How to Make Cassies Crispy Tater Skins


  • 1If 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.
  • 2Cut 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.
  • 3Place 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.
  • 4Sprinkle each halve with a small amount of dried rosemary.

    Add some bacon to each, reserving a piece or 2 for on top of cheese.
  • 5Heap each halve with cheese and then remaining bacon. I then sprinkled with some dried parsley.
  • 6Bake 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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