Dancer’s Potato Skins

Dancer’s Potato Skins

  • Prep Time: 40 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 6

    • Ingredients

  • 6mediumbaking potatoes
  • 3/4 cupcheddar cheese, shredded
  • 1/3 cupbutter
  • 6slicesbacon, fried and crumbled
  • 1/3 cupgreen onion, thinly sliced
  • salt & pepper

    • Directions

  • You can add these ingredients to the mashed potato centers if desired.
  • 1/3 cup milk 1/4 cup butter salt and pepper a few drops hot sauce Scrub potatoes, dry, then pierce with fork several times.
  • Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.
  • Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8″ potato in shell.
  • Cover.
  • Chill shells up to 2 days until ready to use for the skins.
  • If desired, add the 1/3 cup milk, 1/4 cup butter, salt and pepper to use potato centers as mashed potatoes.
  • When ready to prepare skins, melt the 1/3 cup butter.
  • Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.
  • Distribute some bacon, onion, and cheese in each shell.
  • Bake just until cheese melts.
  • Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.
  • You may want to double this recipe if you are serving several people, especially if they are hungry!Serves: 6.

    • Reviews

  • “Pretty tasty!The directions were hard for me to get through and I kept having to tell myself; no those instructions are for mashed potatoes.I used the microwave to “bake” the potatoes which cut down on my overall time quite a bit.All in all a big hit!”

  • “These were so good.I baked my potatoes in the oven and let them cool.I had large potatoes so I was able to get 6 wedges cut from each potato.I scrapped out the potatoes and mashed them adding a little salt, pepper, butter, cheddar cheese, crumbled bacon, and diced onions.After they baked I let them cool for a couple of minutes and then garnished with a dollup of sour cream, they were a perfect snack.”

  • “Love them!I cook the potatoes the first time around in the microwave and then definetly save the insides for mashed potatoes…Works out well for me!”

  • “There were a big hit, TRUE!ESPECIALLY with kids of “all ages” too!After pre making, than baking, kept them warmed in an entertaining dish!These were DEFINATELY D-E-L-I-S-H!”

  • “Thanks Dancer, these were a hit. The guests consumed them fast and furious. We used ranch dip as a topper and sour cream as a topper (two bowls on the side). Delicious plain or topped with either sauce. The butter makes the skins look great. They are best served super warm. I had made them and baked but they shriveled flat when melted so I added more topping and melted again making fluffy high end restaurant skins. Yum. Enjoy. ChefDLH”

  • “A big hit on Super Bowl Sunday! I made approximately 50 skins and they were gone before half time.I really liked the idea of cutting the potato in fourths.Will surely make these again and again.Thanks Dancer!!”

  • “Mmmmm….These were soooooo good!!! A hit with the whole family.I added a little bit of Three Cheese Ranch Salad dressing to them since we love the flavor and they were GREAT!!! Definately will make these again!!!”

  • “My bf and I enjoyed this recipe very much.He’s put in a request for these on New Year’s Eve.I sprinkled a little chili powder in the shells before baking them.A real winner!”

  • “Excellent recipe Dancer! Much healthier than deep fried, but all the flavour.”

  • “I made these for New Years and am just getting around to rating them.I was in a pinch and didn’t chill the shells.It didn’t matter they were still awesome.”

  • “Awsome!Made these for the Superbowl, and the boys loved them.Thanks!”

  • “These turned out perfect. This is exactly the recipe I was looking for. Some of the recipes for potato skins I found were too elaborate or contained seasonings/spices that I wasn’t interested in. My husband loved these!”

  • “Excellent!My (very picky) husband loved these!”

  • “Awesome!I’ve made skins in the past, since they are always one of my favorite appetizers out, but I wasn’t getting them right.Made just as directed and they turned out great!Will definitely be making again for parties and just for snacking at home!Thank you for the great recipe!”

  • “I love potato skins and these are very good. I baked the potatoes ahead of time then making them is very easy. I omitted the butter. We enjoy them as a snack on weekends. Thanks for sharing this recipe. Made for the cheese challenge in the photo forum.”

  • “I used olive oil instead of butter. I also left off the green onions since I have picky eaters (I had them on mine however)This was very delicious, even if not so healthy!”

  • “This is a great recipe. Nothing beats home made. I made a batch to serve with a cocktail to a group of friends when we met up at my house to caravan over to a dinner party. It was a perfect little bite of food satisfying but not too filling. I used the reserved insides for baked potato soup the next night. “

    •