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Cheese and Bacon Potato Skins – Crispy & Cheesy

Crispy potato skins filled with savory halal turkey ham and melted cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Appetizer, Snack, Side Dish
Cuisine American-inspired

Ingredients
  

For the Potato Skins

  • 2 lb 1 kg medium potatoes, about 8–10, scrubbed clean
  • 10 oz 300 g halal turkey ham, diced
  • 1½ cups grated cheddar Gruyère, Monterey Jack, or a combination
  • 2 tablespoons olive oil or melted butter
  • Salt to taste
  • Black pepper to taste

To Serve

  • Sour cream
  • 1 scallion green part only, finely sliced

Instructions
 

Step 1: Prepare the Potatoes

  • Prick each potato four times with a fork.
  • Arrange the potatoes around the outer edge of a microwave-safe turntable, leaving a little space between them.
  • Microwave on high for 8 minutes, carefully turn the potatoes over, and microwave for another 8 minutes.
  • The potatoes should be tender enough to pierce easily with a knife. If necessary, continue microwaving in short intervals until cooked through.
  • Allow them to cool slightly before handling.

Step 2: Scoop Out the Potato Flesh

  • Using a sharp knife, carefully cut each potato in half lengthwise.
  • Scoop out the flesh with a spoon, leaving approximately ¼ inch (5–6 mm) of potato attached to the skin.
  • Be gentle to prevent tearing the shells.
  • Set the scooped-out potato flesh aside for mashed potatoes, potato pancakes, or another recipe.

Step 3: Prepare the Turkey Ham

  • Preheat your oven to 350°F (180°C).
  • Spread the diced turkey ham evenly over a baking tray.
  • Bake for approximately 8 minutes, or until lightly golden around the edges.
  • Transfer the turkey ham to a plate and set aside.
  • Unlike traditional bacon, turkey ham does not release much fat, so olive oil or melted butter will help the potato skins become crispy.

Step 4: Crisp the Potato Skins

  • Place the hollowed potato halves cut-side down on a baking tray.
  • Brush the outsides generously with olive oil or melted butter.
  • Season lightly with salt and black pepper.
  • Bake for 15–20 minutes, or until the skins begin to turn golden and crispy.
  • For extra crunch, leave them in the oven for a few additional minutes, checking frequently to prevent burning.

Step 5: Fill the Potato Skins

  • Remove the baking tray from the oven.
  • Carefully turn the potato skins over so the hollowed sides face upward.
  • Season the insides with a little more salt and black pepper.
  • Divide approximately two-thirds of the cooked turkey ham among the potato shells.
  • Sprinkle the grated cheese evenly over the filling.
  • Finish with the remaining turkey ham.

Step 6: Melt the Cheese

  • Return the filled potato skins to the oven.
  • Bake for approximately 10 minutes, or until the cheese has completely melted and begins to bubble.
  • The finished Cheese and Bacon Potato Skins should have crispy edges, warm savory filling, and a generous layer of gooey melted cheese.

Step 7: Serve

  • Remove from the oven and allow to cool for 2–3 minutes.
  • Top each potato skin with a small spoonful of sour cream and a sprinkle of finely sliced scallions.
  • Serve warm while the cheese is soft and melted.

Notes

For a milder flavor, use Monterey Jack instead of sharp cheddar.
For a richer filling, combine cheddar with a small amount of mozzarella.
A pinch of smoked paprika adds a subtle smoky flavor that complements the turkey ham.
For a little heat, sprinkle chopped jalapeños over the cheese before the final bake.
Greek yogurt can replace sour cream for a lighter topping.