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Ultimate Stuffed Potato Skins

Friendly and irresistible, these Ultimate Stuffed Potato Skins turn humble spuds into a crunchy, cheesy crowd-pleaser. Crispy edges, whipped potato filling, smoky beef bacon and gooey melted cheddar make them perfect for sharing at a party or enjoying as a comforting weeknight treat. For the complete original recipe notes and measurements, see the full Ultimate Stuffed Potato Skins recipe.

why make this recipe

They’re a classic crowd-pleaser that works as an appetizer, snack, or a small meal.
Easy to scale up or down, ideal for weeknight dinners or a game-day spread.
This recipe balances texture and flavor in a way few potato bites do — crispy skins, smooth cheesy mash, and savory beef bacon make every mouthful satisfying.

Ingredients

8 small floury potatoes (such as Maris Pipers)
1 tbsp oil
200g (7 oz) beef bacon cubes or beef lardons
2 tbsp double/heavy cream
2 tbsp salted butter
¼ tsp salt
½ tsp pepper
175g (1 3/4 cups) grated cheddar or mixed cheese (e.g., 75% mature cheddar, 25% red Leicester), divided
4 tbsp soured cream, plus extra for serving
4 spring onions (scallions), chopped, plus more for garnish

Step-by-Step Guide to Making Ultimate Stuffed Potato Skins

This step-by-step section follows the original method but adds tips and timing so you can be confident at each stage.

Prepare and Bake Potatoes

Preheat oven to 400°F (200°C).
Scrub the potatoes clean to remove any grit; pat dry and prick several times with a fork so steam can escape.
Drizzle with 1 tbsp oil and season with a little extra salt and pepper on the skins.
Arrange the potatoes directly on the oven rack or on a baking tray and bake for 50–70 minutes until a fork slides into the flesh easily.
Remove from the oven and let cool for 15–20 minutes — warm enough to handle but cool enough to scoop.

Craft the Potato Skins

Halve each cooled potato lengthwise with a sharp knife.
Using a spoon, carefully scoop out most of the flesh, leaving a ¼ to ½-inch border of potato attached to the skin so they hold their shape.
Put the scooped potato flesh into a large mixing bowl; reserve the hollowed skins.
Lightly brush the inside and outside of the empty potato skin halves with a little oil or melted butter, season lightly, and arrange cut-side up on a baking sheet.
Return the skins to the oven and bake for 10–15 minutes until the edges are golden and slightly crisp — this prevents soggy bottoms when stuffed.

Prepare the Filling

While the skins are baking, cook the beef bacon cubes/lardons in a skillet over medium-high heat until browned and crisp. Drain briefly on paper towels and reserve some pieces for garnish.
To the bowl with the scooped potato flesh, add 2 tbsp double cream, 2 tbsp salted butter, ¼ tsp salt and ½ tsp pepper.
Mash until smooth and creamy — a potato ricer or masher gives the best texture; aim for no lumps.
Fold the cooked beef bacon (reserve some for garnish) and 125g (1 cup) of the grated cheese into the mashed potato. Taste and adjust seasoning.

Stuff and Final Bake

Remove the partially baked skins from the oven.
Spoon a generous mound of the creamy potato-and-bacon filling into each skin half, shaping them so they look inviting and slightly rounded.
Sprinkle the remaining 50g (3/4 cup) grated cheese evenly over the filled skins so each gets a good top layer.
Return the tray to the oven and bake for another 15–20 minutes, or until the cheese is melted, bubbly and golden brown.

Garnish and Serve

Let the stuffed potato skins rest for a few minutes after baking — this helps set the filling so they’re easier to pick up.
Dollop each with soured cream, sprinkle with reserved beef bacon and chopped spring onions (scallions) for color and freshness.
Serve warm immediately.

Chef’s notes and technique (expanded)

Baking the potatoes whole first ensures the skins crisp up properly and the interior can be whipped to a silky texture. Do not rush baking time; the long bake yields the best contrast between crunchy shell and creamy filling.
Leaving a ¼–½ inch wall prevents the skins from cracking while providing a satisfying potato mouthful inside every crispy bite.
Reserving some cooked bacon for garnish not only looks good but reinforces the smoky flavor after baking when textures are at their peak.

Best Way to Store Ultimate Stuffed Potato Skins

Refrigerate: 3–4 days at 40°F (4°C) in an airtight container.
Freeze: Up to 2 months at 0°F (-18°C). Wrap tightly in foil and then place in a freezer-safe container or bag.
Reheat: From fridge, reheat in a 375°F (190°C) oven for 10–15 minutes until warmed through and cheese bubbles; from frozen, thaw overnight then reheat as above for 20–25 minutes.

Serving Suggestions for Ultimate Stuffed Potato Skins

For a party platter, arrange the skins on a wooden board with extra soured cream, a bowl of hot salsa or pico de gallo, and a small jar of chopped chives or scallions for guests to help themselves.
Pair with a crisp salad or roasted vegetables to make a fuller meal: the rich, cheesy skins contrast nicely with something bright and acidic.
They work as a side to grilled steak or chicken, or as a centerpiece appetizer for a casual get-together.

tips to make Ultimate Stuffed Potato Skins
Q: How do I keep the skins crispy?
A: Brush the skins with oil or melted butter and bake them again empty for 10–15 minutes before stuffing — that extra step is the secret to staying-crisp edges.

Q: Can I make them ahead?
A: Yes — you can prepare and fill the potato skins, then chill them uncovered for up to a day and bake when needed; this helps retain crispiness. If fully baked ahead, re-crisp in the oven before serving.

Q: What’s the trick to ultra-creamy filling?
A: Use warm butter and cream when mashing and mash while the potato is still warm. A ricer or fine masher makes the smoothest filling.

variation (if any)

Swap the beef bacon for smoked turkey or crispy prosciutto for a different flavor profile.
For a vegetarian version, omit bacon and fold sautéed mushrooms or caramelized onions into the mashed potato, and substitute a smoked cheese for depth.

Variations explained:
Try smoked paprika and a little chipotle in the mash if you want a smoky, spicy twist; if feeding a crowd, make half the batch with pork bacon and half vegetarian with mushrooms to accommodate different diets.

FAQs
Q: Can I use sweet potatoes instead?
A: Yes, but sweet potato skins are more tender — roast a little longer and leave a thicker wall so they hold the filling. Expect a naturally sweeter, softer result.

Q: How do I prevent the filling from being runny?
A: Drain cooked bacon well and avoid adding too much cream. Mash potatoes thoroughly so the starch binds the mixture; if it looks loose, fold in a little extra grated cheese to firm it up before stuffing.

Q: Can these be frozen after baking?
A: Yes. Cool completely, flash-freeze on a tray, then transfer to a freezer bag or container. Reheat in the oven from frozen for best texture.

Q: What’s the best cheese to use?
A: A mature cheddar gives sharpness and good melt; mixing in a proportion of Red Leicester adds color and a subtly nutty character.

Q: Are there gluten-free concerns?
A: These are naturally gluten-free if your bacon and other add-ins are gluten-free. Confirm labels for processed ingredients.

Final tips before you bake

Keep an eye on oven temperatures — cheese browns fast; move the tray to a higher rack for the last few minutes if you want deeper golden tops.
Garnish just before serving so the soured cream stays bright and the spring onions stay crisp.

Conclusion

These Ultimate Stuffed Potato Skins are a versatile, comforting dish that scale easily from a cozy family plate to an impressive party appetizer. For a variation with an emphasis on classic loaded flavors and step-by-step photos, check out Loaded Potato Skins {with Cheese and Bacon}, and if you’d like a quick, streamlined approach for busy cooks, this Quick and Easy Stuffed Potato Skins | A Wicked Whisk guide has helpful tips and shortcuts.