Recipe Courtesy of Dieter Garson, Atco Blue Flame Kitchen

This recipe is easy to prep ahead, easy to cook when your guests arrive, and even easier to eat.

Cheesy Bacon Potato Skins

Yield: Serves 6


2 Kg yellow potatoes

1 Tbs (15 mL) canola oil

1 Tbs mustard powder

1½ tsp kosher salt

1 tsp dried thyme, crumbled

½ tsp red pepper flakes

¼ tsp cayenne pepper

2 cups diced bacon

1 cup shredded aged cheddar cheese

¾ cup thinly sliced green onion

¼ cup basil

1 cup (240 mL) sour cream


  1. Preheat oven to 350º F.
  2. Combine potatoes, oil, mustard powder, salt, thyme, red pepper flakes, and cayenne pepper in medium
  3. bowl. Transfer potatoes to a parchment-lined baking sheet.
  4. Bake for one hour, or until tender. Remove from oven and set aside.
  5. Increase oven temperature to 400º F.
  6. Heat a large frying pan over medium heat. Sauté bacon until crispy, about 10 minutes. Transfer bacon to
  7. a paper towel-lined plate. Set aside 2 Tbs of bacon fat.
  8. When cool enough to handle, cut potatoes in half length-wise. Spoon potato pulp out of each half and save
  9. for other use. Cut each shell in half lengthwise.
  10. Transfer potato quarters, skin side down, to a parchment paper-lined baking sheet. Drizzle with bacon fat.
  11. Bake until crispy, about 25 to 30 minutes.
  12. Remove skins from oven. Top with bacon and cheese. Continue to bake until cheese is melted, about 5
  13. minutes. Remove from oven. Garnish with green onion and basil. Serve with sour cream.

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