Tuesday, February 18, 2014

Potato Skins-Easy and Cheesy

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Amanda is a frequent contributer to Bobbies Bargains.  Enjoy her Recipe!

Football is a big deal at my house with bets and lots of shouting at the tv screens it can get rather loud at times. Until I bring out the food. I'm not much of a sports fan so my role is to make sure there is always food ready. Potato skins or as we call them Tator skins is a big request during game time. They are easy to make and it doesn't take many to fill you up. Since they are potatoes they cool easily so make sure you time them out to be ready when you need them, or find a way to keep them warm while waiting.


4-5 good size potatoes
5-6 slices of Bacon
Velveeta Cheese
Sour Cream (for topping if wanted)

Preheat oven at 350 degrees. Wash your potatoes and stab them several times with a fork. Place them in the microwave and cook for 10 minutes or until tender. Place your strips of bacon in a frying pan and cook on medium heat until crispy. Cut the potatoes in half and scoop out the insides with a spoon, save the insides for another recipe or for mashed potatoes for a later day. Once the halves are empty, rub a little oil on the skin and place them right side up in a oven safe pan or cookie sheet. Fill each potato half with 1-2 cubes of cheese and crush your bacon into bits and sprinkle over cheese. Cook in oven for 10-12 minutes making sure your cheese is melted. Top with sour cream.

You can add diced jalapeno peppers with the cheese and bacon for some heat. If you don't have any Velveeta cheese you can always use block cheese or shredded cheese.  For even less cooking time and fewer dishes switch out the strips of bacon to bacon bits.