Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Potato Skins

Print recipe & shopping list
Potato Skins
Submitted by:
Makes: 8 servings adjust



  • 6 large Russet Potato

Step 1

Pierce potatoes with a fork. Microwave for 10 minutes, turn over and microwave an additional 10 minutes - or until tender. Remove and allow to cool until you can handle the potatoes.


  • 8 slices Thick Cut Bacon

Step 2

Cook bacon crispy. Set aside.

Step 3

Preheat oven to 400 degrees.

Step 4

Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving 1/4 inch shell.


  • 4 tablespoons Butter, melted
  • 2 tablespoons Grated Parmesan Cheese
  • 14 teaspoon Pepper
  • 4 tablespoons Canola Oil
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Paprika

Step 5

Melt butter and mix with canola oil, parmesan, pepper, garlic powder and paprika. Brush both the outside and inside of the potatoes.

Step 6

Place potatoes face-down and cook for 10 minutes. Turn the potatoes over and continue to bake for 10 minutes or until the edges start to turn golden brown.


  • 1 cup Grated Cheddar Cheese

Step 7

Remove from oven. Sprinkle cheese and bacon into the skins. Return to the oven long enough for the cheese to melt, about 3 minutes more.


  • 1 Tomato, diced
  • Sour Cream
  • 5 Green Onions, chopped

Step 8

Top with tomatoes, sour cream and onions then serve.
Kitchen Monki sign up