Jump to Recipe

Potato Skins



prep time:

25 mins

cook time:

50 mins

Total time:

1 hour 15 mins




  • 4 medium potatoes or 8 small red or purple potatoes

  • 1 tablespoon olive oil

  • Salt, as desired

  • Pepper, as desired

  • Vermont Creamery St. Albans

    1 package

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 8 slices bacon, crisply cooked, crumbled

  • ¾ cup sour cream

  • ¼ cup fresh chives or scallions


  1. Preheat oven to 400ºF.
  1. Place potatoes onto baking sheet. Prick potatoes with fork; toss to coat with olive oil. Sprinkle with salt and pepper, as desired. Bake, rotating pan halfway through baking time, 30-45 minutes or until fork-tender. Remove potatoes to wire rack to cool 10 minutes.
  1. Meanwhile, place St. Albans crock onto baking sheet; bake 10 minutes or until melted. Remove from oven. Set broiler to High.
  2. Cut potatoes in half lengthwise; using spoon, scoop out inside of potatoes, leaving about 1/3-inch-thick shell. Return potato skins to baking sheet; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fill each evenly with crumbled bacon and drizzle of St. Albans. Place under broiler; broil 2-3 minutes or until cheese is bubbling. Place potato skins onto serving platter. Top each with dollop of sour cream and sprinkle of chives. Serve immediately.