Quick and easy potato skin recipe

By: Nikki and Jordan Shearer

Check out this quick and easy potato skins recipe by Masterchef NZ runners up Nikki and Jordan Shearer.

Potato -skins

Serves 4-6

This is a Tex Mex classic...straight from the USA! Deep fried baked potato skins, crispy streaky bacon, cheese, sour cream… and you need to make sure you make a whole load of these because everyone, even those on a diet, will come back for more, seriously!

The leftover flesh of the potato is awesome to use in any type of pattie or simply place in oven (on a high heat) with a drizzle of olive oil and salt, and serve with steak and salad… crisps up beautifully. You can always pencil in the run for the next day!


  • 6 Agria potatoes, scrubbed and washed thoroughly
  • 10 rashes of streaky bacon, diced
  • 150g Colby or tasty cheese, grated
  • 150g sour cream
  • Olive oil


  1. Preheat the oven to 180˚C and place the potatoes in the oven for 1 - 1 ½ hours or until a knife easily slides through the potato.
  2. Remove and cool.
  3. When cool, slice in half lengthwise and scoop out the flesh with a teaspoon. Make sure that you leave some potato flesh on the skin.
  4. Fry the bacon until coloured, remove from heat and set aside.
  5. Heat 3- 4 Tbsp of olive oil in frying pan and when hot place the potato skins, skin side up in the pan.
  6. Brown on all sides until crispy.
  7. Remove from heat and place in a baking tray, open side up.
  8. Fill skins with bacon and top with grated cheese.
  9. Bake for 20 - 25 minutes until cheese is melted.
  10. Place onto serving platter and top with a dollop of sour cream.

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