Restaurant-Style Potato Skins

Restaurant-Style Potato Skins


"A wonderful appetizer for you and your family to enjoy."
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37 m servings 519 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
  2. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
  3. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
  4. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
  5. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
  6. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.


  1. 333 Ratings

Most helpful positive review

These are good, but here's a really smart tip if you want to cut out about 1/2 the calories, much of the fat and still keep the great taste: DON'T FRY THEM. The only thing that the frying does...

Most helpful critical review

I like these much better baked in the oven with melted butter poured on top, sprinkled with garlic salt, add chopped green onions, use ONLY real bacon and sharp cheddar, also sour cream as desir...

These are good, but here's a really smart tip if you want to cut out about 1/2 the calories, much of the fat and still keep the great taste: DON'T FRY THEM. The only thing that the frying does...

These were fabulous. DON'T FRY THEM!! I put the potatoes in the oven on 400 for about an hour. Then, scooped them out, sprayed the skins with pam, and stuck them back in the oven (425) for about...

In an attempt to cut the fat and carbs in this recipe I baked my potatoes in the oven for one hour at 425 degrees. The skins got very crispy, then all I had to do was cut in half and scoop out t...

Potato skins have always been a favorite of ours, but this was the first time I ever made them at home. This is a great recipe as written, but I played with it just a little and was CRAZY happy ...

I, too, did not deep fry these but instead baked the potatoes first in the oven, let them cool, then scooped out the insides. I brushed the inside with a bit of olive oil and baked for about 10...

These were awesome! I brought these to a wine tasting party and they were gone before I knew it. I didn't bake them in the microwave but did it the old fashioned way in the oven for about an hou...

Delicious! I made a single batch of these and cut them into quarters instead of halves. They were all gone in 2 minutes flat. You need to be careful when cooking in the oil. Mine definitely did ...

What a simple yet flavoursome dish. I served this as a side dish to dinner tonight (sausages, salad and coleslaw) Rather than frying these, I baked them at 250oC (about 400oF) for 20 minutes tu...

Awesome, my wife went off atkins diet and wanted a rewarding dish! I made these for her as she always did order these as an appetizer when we dined out! She said mine were as good as the best...