Potato Skins

8 servings
25 min prep time
1 hr 15 min total time

Who can resist the delicious treat that is a loaded potato skin? Crisp potato edges give way to melted cheese and crunchy bacon, all topped with cool sour cream and bright chives. Just what your next movie night or game day needs.


4 medium russet potatoes or 8 small red or purple potatoes

1 tablespoon olive oil

Salt, as desired

Pepper, as desired

1 (2.82-ounce) package Vermont Creamery St. Albans

1/2 teaspoon salt

1/2 teaspoon pepper

8 slices bacon, crisply cooked, crumbled

3/4 cup Vermont Creamery Fire Roasted Onion & Chive Sour Crème

1/4 cup finely chopped fresh chives or scallions


  • STEP 1

    Preheat oven to 400°F.

  • STEP 2

    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.

  • STEP 3

    Meanwhile, place St. Albans crock onto baking sheet; bake 10 minutes or until melted. Remove from oven. Set broiler to High.

  • STEP 4

    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 crème and sprinkle of chives. Serve immediately.