“Porter House” Potato Skins

You know how they say “bacon makes everything better”? Sure, it may be a catchy slogan, but it really does tend to ring true. When it comes to potato skins, bacon is a no brainer. How often to you see restaurant potato skins *without* bacon, after all?

Trust me when I say my recipe for baked potato skins is the only one you’ll ever need. Aside from the speed and ease of preparing them – no deep frying! – I developed this recipe to make judicious used of bacon – not only the bacon itself, but the drippings. “Waste not, want not”, right?

Before you ever get to topping these babies with bacon, you’ve already cooked the potato skins with bacon fat, AND sauteed mushrooms in it. You’re welcome! Muahahah!


“Porter House” Potato Skins
Serves 2-4 people

4 Large russet potatoes
1 lb bacon
8 oz baby bella mushrooms
Pam of vegetable oil
Salt & Pepper
Shredded Swiss cheese
Hot sauce or BBQ sauce of choice **
Shredded cheddar cheese
Sour cream
Green onions, sliced

Preheat oven to 450F.

Use a fork to prick potatoes all over. Place on a microwave safe dish and nuke for 20 minutes on high.

While the potatoes are cooking, chop and fry the bacon until as crispy as you like it. Strain out the bacon and set aside. Reserve 1 tbsp of bacon drippings in the pan, transferring the rest of it to a small heat proof bowl.

Saute the mushrooms in the pan with 1 Tbsp bacon fat, until soft. Strain off and set aside.

Remove potatoes from microwave. Slice in half and carefully scoop out most of the potato flesh. *

Spray a broiling pan with Pam or brush some vegetable oil to lightly coat. Place potato skins in the pan, cut sides up. Brush generously with remaining melted bacon fat, season with salt and pepper. Roast for 10-12 minutes, flip all skins over, and roast for another 10 minutes.

Remove skins from oven, and top as you would like. For ours:

Potato #1: Top generously with sauteed mushrooms and Swiss Cheese

Potato #2: Spread some hot or BBQ sauce on the potato skin, sprinkle generously with bacon, top with cheddar.

Return pan to the oven, cook until everything is hot and melted. If you’d like some browning, broil it for a couple of minutes on high.

Top with sour cream and green onions, serve hot!

* Usually, we’ll add shredded cheddar and sour cream to this, mash it up, and use it as a filling for some of the potato skins… twice baked potato! We weren’t in the mood for that last when we did these photos, though 🙂

** We tend to use Billy Bear BBQ sauce for this. It’s a local sauce we found at a Farmer’s market… SO INSANELY GOOD. If you can find this, get some! We use “Hot Apricot” and “A-Blaster” flavours.

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