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Potato Skins with Cheddar, Bacon and Shallots

Raven Higheagle


These potato skins were so much fun to make, and such a yummy party snack for last years Superbowl. While I may not have been too focused on the game, I was pretty preoccupied with enjoying our scrumptious spread, which included baked buffalo wings, sweet ‘n sticky chicken drumsticks, and these potato skins with gooey cheddar, crisp bacon and sweet caramelized shallots.


☆☆☆☆☆ 0 votes

Makes 16
20 Min
1 Hr 10 Min


  • 8 medium
    baking potatoes, scrubbed
  • 8 slice
    apple-wood smoked bacon, thick cut
  • 3 medium
    shallots, finely chopped
  • 3/4 c
    half and half
  • 3 Tbsp
  • 1/2 c
    shredded cheddar cheese
  • ·
    salt and white pepper
  • 3 Tbsp
    fresh parsley, chopped
  • 2
    scallions, chopped

How to Make Potato Skins with Cheddar, Bacon and Shallots


  1. Preheat the oven to 400 degrees.
  2. Prick the potato skins all over with a fork.
  3. Bake in the oven for about 45–50 minutes, until tender.
  4. Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes, until golden.
  5. Remove from pan, chop into small pieces and set aside.
  6. Add the shallots and cook until they soften, about 1 minute more.
  7. Slice each potato in half, horizontally.
  8. Using a spoon, scoop out the flesh into a large bowl.
  9. Reserve the hollowed-out skins and place in a lightly oiled baking dish.
  10. Mash the potato with a potato masher.
  11. Add the milk and butter, and beat until smooth.
  12. Stir in the cheddar, bacon and shallots and parsley. Season with salt and white pepper.
  13. Spoon the mixture back into the potato skins and bake for about 20 minutes, or until the filling is heated through and golden on top.
  14. Serve hot with extra chopped parsley, cheddar or scallions sprinkled on top, if desired.

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