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Jalapeno Bacon Loaded Potato Skins

Main Course


6 small to medium      Russet Potatoes, Cleansed & Patted Dry         
1 Cup Shredded Cheddar Cheese
1 Small Onion, Chopped
8 Slices Bacon, Cooked & Crumbled
1/4 Cup (1/2 a stick) Unsalted Butter, Melted
1 Tbsp Jalapeno Bacon Shake Seasoning
Topping Sour Cream
Topping/Garnish Chives or Green Onions, Chopped


1) Preheat oven to 400° F.

2) Poke potatoes with a fork, place on a baking sheet and cook in oven for about 1 hour or until softened all the way through.

3) Once the potatoes are nearly done, begin cooking bacon in a pan until crisp. Drain off as much grease as possible then add chopped onion to the pan with 1 Tbsp of Jalapeño Bacon Seasoning; cook until onions are soft and somewhat clear. Remove the pan from heat and set aside.

4) When potatoes are thoroughly cooked, remove from oven and place on a surface to cool for about 15 minutes. Once they have cooled, use a sharp knife and cut each potato in half lengthwise.

5) Use a small spoon to scoop out the inside of the potatoes, making a boat-like shape, leaving a thick layer near the skin. Save the inner portion of the potato for other use.

6) Turn your oven on to a high broil. Place potatoes back onto the baking sheet, brush them with butter on the inside and outside; sprinkle with salt & pepper. Broil for 7-8 minutes until the insides are crispy to your liking. Note: Watch potatoes closely to ensure they don't burn!

7) Remove potatoes from oven and add a generous amount of shredded cheese into each skin; top with bacon and onion mixture. Place back under the broiler for about 3-4 minutes until the cheese is nice and bubbly.

8) Remove from oven, then top with sour cream and chives or green onion.

Serve warm and enjoy!

Products Used In This Recipe:

Jalapeno Bacon Loaded Potato Skins Description of your recipe. Serves 6 Ingredients: 6 Russet Potatoes, 1 Cup Shredded Cheddar Cheese, 1 Onion, Chopped, 8 Slices Bacon, 1/4 Cup Unsalted Butter, 1 Tbsp Jalapeno Bacon Shake Seasoning, , Green Onions, Chopped.

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