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+ servings

Baked Potato Skins with Pancetta

Course: Appetizer, game day food, lunch, Snack
Servings: 6
Author: Wanda Baker


  • 3 or 4 large baking potatoes
  • 1 tbsp oil
  • 1/4 tsp salt
  • 4/5 slices bacon or pancetta cooked and cut up small/crumbled
  • 1.5 cups shredded old cheddar cheese
  • 1/2 tsp paprika
  • 2 green onions sliced thin


  • Get your potatoes ready for baking by rubbing with oil and sprinkling with salt. Wrap individually in tin foil and bake in 425F oven for approximately 1 hour or until tender. Let cool enough to handle.
  • Cut potatoes in half lengthwise, scoop out flesh and leave 1/2 inch thick walls. Cut halves in half again lengthwise and place all cut side up on foil or parchment lined baking sheet.
  • In bowl, toss together bacon, paprika and cheddar cheese. Sprinkle over potato skins. Bake in 425F oven for 15 minutes or until skins are crisp and cheese melted. Sprinkle with green onions and serve with sour cream.


The leftover potatoes make the perfect hashbrowns.