cheddar and bacon potato skins on a sheet pan being served with thongs.

Cheese and Bacon Potato Skins Recipe

Cheese and Bacon Potato Skins are the perfect recipe for your next tailgating conquest. Loaded with crispy bacon, gooey cheddar cheese and topped with ranch dressing and chives, this recipe will put a "W" in the win column.
Course Appetizer
Cuisine American
Keyword cheddar and bacon potato skins recipe, potato skins
Prep Time 5 minutes
Cook Time 1 hour 6 minutes
Total Time 1 hour 11 minutes
Servings 12
Calories 335kcal
Author Shannon


  • 6 russet potatoes
  • 2 tbsp melted butter
  • 1 lb thick cut bacon cooked and diced (I used Oscar Meyer thick cut bacon)
  • 1 bottle ranch dressing
  • 2 cups grated cheddar cheese
  • ΒΌ cup chives chopped
  • Hot sauce I used Franks hot sauce


Preheat oven to 400 degrees. Pierce several holes in the potatoes with a fork and place on a rimmed baking sheet. Bake for 50 minutes and cool until you can touch safely.

    Increase oven temperature to 475 degrees. Cut potatoes lengthwise in half and scoop out inner flesh. Brush potatoes inside and out with melted butter and cook 14 more minutes. Flipping potatoes over halfway through.

      Fill each potato skin with even amounts of bacon and top with cheddar cheese. Return to oven and cook 2 minutes until cheese has melted. Layer the top with ranch dressing, hot sauce


        Calories: 335kcal | Carbohydrates: 20g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 390mg | Potassium: 537mg | Fiber: 1g | Vitamin A: 300IU | Vitamin C: 6.5mg | Calcium: 152mg | Iron: 1.2mg