Cheese and Bacon Potato Skins Recipe

Cheese and Bacon Potato Skins Recipe

baked potato with bacon and cheese

Cheese and bacon potato skins are so versatile and are super simple to make. Whether you plan to serve them as a starter, part of your main meal, or as a party snack, kids and grown-ups alike will love them! They are also easy to tweak to your and your guests tastes – vegetarian? just leave out the bacon and switch the Parmesan for a vegetarian hard cheese!

Cheese & Bacon Potato Skins


  • 15 baby new potatoes
  • 120g Camembert cheese, finely chopped
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons grated cheddar
  • 2 bacon rashers, finely chopped
  • 1 tablespoon fresh sage leaves, finely chopped
  • 2 tablespoons white breadcrumbs
  • 1 tablespoon chopped dill

Makes 30


  1. Boil potatoes until just tender; drain and cool
  2. Meanwhile, fry the bacon until crispy, leave to cool on some kitchen towel
  3. Cut the potatoes in half, then use a melon baller or teaspoon to scoop out most of the potato flesh. Mash the flesh and put aside.
  4. Cut the bases of potatoes so they sit flat and place on a lightly oiled oven tray.
  5. Mix the mashed potato flesh, Camembert, Parmesan, bacon, sage and breadcrumbs together. Spoon mixture into the potato halves and sprinkle the cheddar on top.
  6. Bake at 180°C for about 15 minutes or until heated through.
  7. Sprinkle with dill to garnish



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