potato skins

so what, you may ask, is the secret to my yummy ‘tato skins,?

parmesan cheese.

I mean, if cheese can be in a dish I create and it make sense, it will be.  So it’s rather fitting that the little extra somethin’ somethin’ for already cheesy and delicious potato skins is a bit more cheese.

Here’s the recipe – followed by pics below.

Note that these are approximations because I don’t measure when I cook and eyeball as I go.


  • 8-10 small baking potatoes
  • canola oil
  • parmesan cheese
  • cheddar cheese
  • cooked bacon crumpled into bits (or just use real bacon bits found in store)
    • I used 8 slices for reference
  • pepper

Bake the potatoes (poke holes around them to let steam escape) until they’re completely cooked through.  I did these at 400 degrees for about 50 minutes.

Cut potatoes in half and scoop out the insides, leaving a decent amount of actual potato still in the skin (pictured below).  Make sure you don’t scoop it down to the bare bones of the skin, cuz the skins will crisp up too much and you’re missing out on extra delicious potato-ness.

In a separate bowl, add 4 tablespoons of canola oil, 3 tablespoons parmesan cheese, and a good amount of pepper and mix together.
No salt is needed for this recipe – the cheeses and bacon have plenty of it!

Coat both sides of the potatoes with the parmesan oil mixture. See pics below – it looks almost like coarse sea salt but it’s CHEESE.

Bake at 500 degrees for 5 minutes, flip over and bake another 5 minutes.

Then return the potatoes back to their upright position and add the cheddar cheese and bacon.  Dealer’s choice on how much you want to add of these, but I add a lot!

Return the topped skins to the oven and cook for an additional 2 minutes – or just until the cheese melts.  Watch them like a hawk during the times they are in the oven at the 500.  They can burn if you just turn your back for a minute – trust me, I’ve learned this the hard way.

And there you go!

Great sidekicks for these are scallions, sour cream, salsa, guacamole, hot sauce, dill dip… you can really make these into a meal if you want.

Hubs and I killed all 11 potatoes ourselves during the superbowl.  So.  There’s that.

When in doubt, make extra 😉

Happy eating.


xo, tess

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