Crispy stuffed potato skins

Crispy stuffed potato skins


20 people made this

About this recipe: Crispy potatoes stuffed with creamy garlic and bacon mash and topped with cheese.

Áine County Donegal, Ireland

Serves: 4 

  • 4 large baking potatoes
  • 4 slices maple cured rindless back bacon, cut into small pieces
  • 1 small bottle sunflower oil
  • 3 tablespoons garlic and herb cream cheese
  • 200g grated cheddar cheese
  • milk
  • butter

Prep:1hr30min  ›  Cook:20min  ›  Ready in:1hr50min 

  1. Wash the potatoes and cook in the microwave for approximately 40 minutes (check with a skewer to see if they are cooked through).
  2. Allow the potatoes to cool to a temperature where they can be comfortably handled.
  3. Fry the bacon till crisp.
  4. Pre-heat the oven to 180 C / Gas 4. Add the sunflower oil to a roasting tin and place in the oven (the tin should be covered with oil to a depth of about 1 to 2cm).
  5. Halve the potatoes longways and scoop out the centre into a food processor. Leave a generous ring of potato attached to the skin.
  6. To the potato add a large knob of butter, a dash of milk, 3 tablespoons of the cream cheese, the bacon, salt and pepper. Mix until smooth.
  7. Once the oil in the oven is hot (you will know when it starts to shimmer and move with little bubbles appearing), add the potato skins. Roast until golden.
  8. Remove the skins with tongs and place on kitchen paper to drain. Remove the roasting tin full of oil from the oven and allow to cool somewhere safe.
  9. Spoon the mashed potato mixture back into the skins and top with the grated cheese. (This recipe can be prepared ahead up to this point with the potatoes refrigerated overnight.)
  10. Place the potato skins on a baking tray and bake in the oven at 180 C / Gas 4 for 10 minutes, or for 20 minutes from refrigerated.

Freezing tip

Don't attempt to freeze these as mashed potato tastes awful after it has been frozen.


Instead of roasting the potato skins, you can also deep fry them in a fryer at 180 degrees C.

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Reviews (3)


Must admit that I adapted it a bit, didn't have the same ingredients, but the technique is spot on! Will definitely make again, and know I can change flavours to suit whatever I'm serving with. Absolutely scrummy..... huge thanks for sharing - 28 Aug 2013


Microwaving the potatoes for 40 minutes will give you cinders. Only a conventional oven, at this timing, would be appropriate. Micro for 2 minutes, turn them over, cook another two - done! Yes, I tweaked it - I made a prawn and cream cheese spicy filling and topped it with a crescent of avocado when cooked. - 14 Oct 2015


A little fiddly but worth it - went down a treat at a recent family do! - 07 Nov 2014

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