Prep: 10 mins

Cook: 1 hr

Yields: 6-12 servings

Hosting a party? Serve these loaded potato skins to huge applause. Filled with cheese and bacon, they are the perfect party finger food.

Loaded Potato Skins Recipe 786x1048


  • 6 medium potatoes
  • 2 tbs olive oil
  • 4 tbs butter or ghee
  • 4 rashers bacon (sugar and nitrate free, ideally free-range)
  • 3 scallions, green part only, finely chopped
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 cup grated parmesan cheese


Main Dish

  • Pre-heat your oven to 400F.
  • Pierce the skins of your potatoes with a fork, then rub them with olive oil and sprinkle with 1 teaspoon each of salt and pepper. Place on a tray and roast in the oven for 1 hour, or until the flesh feels soft when pierced with a knife or fork.
  • Meanwhile, cook your bacon. Chop your bacon into small pieces. Heat a frying pan over a medium heat and melt 1 tablespoon of butter or ghee, then add the bacon. Cook, stirring frequently, until the bacon is crispy and the fat has rendered out of the bacon. Using a slotted spoon, remove the bacon and drain on absorbent paper. Retain the bacon fat.
  • Once the potatoes are cooked, remove from the oven and allow to cool slightly. Slice each potato in half and scoop out the soft flesh into a bowl. Mix through the butter, bacon and bacon fat, scallions and remaining salt and pepper. Stir until well combined.
  • Scoop the mixture back into the potato skins then sprinkle with parmesan cheese.
  • Place on a tray and return to the oven for 15 minutes or until the cheese has melted and the skins are hot.

To Serve

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