Cheddary Tater Skins


Cheddary Tater Skins


  • 8 russet potatoes
  • 2 cups Old Croc Sharp Cheddar shredded
  • 3 tbsp butter melted
  • 6 slices bacon cooked and chopped
  • salt & pepper


  1. Clean and pierce potatoes with a fork, then bake directly on center rack of 400 degree oven for about 45 minutes. Let cool. 

  2. Slice each baked potato in half lengthwise, then scoop out potato leaving about 1/4 inch of flesh. 

  3. Brush with melted butter and sprinkle with salt & pepper.  

  4. Place potatoes face down on a baking sheet and broil for 2-3 minutes or until edges get crispy, then remove from oven.

  5. Fill each potato with shredded Old Croc & chopped bacon, then return to broiler until cheese has browned (about 5 minutes.) 

  6. Optional: top with sour cream, salsa, chives.