Go Back
+ servings
Irish Cheddar Bacon Jalapeño Potato Skins l SimplyScratch.com #stpatricksday #irish #bacon #jalapeno #irishcheddar #potato #potatoskins #snack #appetizer #party

Irish Cheddar Bacon Jalapeño Potato Skins

Print Recipe
A St. Patrick's Day party isn't a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Hollowed out baked potatoes are broiled and filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins in under an hour.
Course Appetizers & Snacks
Cuisine American, Irish
Keyword appetizer, bacon, Irish cheddar, jalapeño, potato skins, potatoes, snack, St. Patrick's Day
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 20 potato skins
Calories 282
Author Laurie McNamara


  • 5 pounds russet potatoes medium-size, scrubbed clean and patted dry
  • olive oil spray
  • 3/4 pound bacon cooked and chopped fine
  • 7 ounces Irish cheddar freshly grated
  • 1 jalapeño pepper seeded and finely diced
  • 1 to 2 tablespoons snipped chives or substitute with freeze-dried chives
  • 1 tablespoon minced fresh parsley
  • plain nonfat unsweetened greek yogurt or sour cream for serving


  • Preheat your oven to 350° and rub or spray the (scrubbed) potatoes with olive oil. Massaging the oil into the potato skin. Bake for 45 minutes to 1 hour or until a fork pierces easily through the largest potato.
  • Once baked, allow the potatoes to cool until safe to handle. Cut in half horizontally and scoop out the flesh, leaving a little potato still intact. Reserve the flesh for another purpose.
  • Then, using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).
  • Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.
  • Switch your oven over to bake and preheat to 375°.
  • Then, once the potatoes have been broiled and are golden brown in spots, divide the cheddar among the inside of potato skins and top with bacon and finely diced jalapeño. Bake in your preheated oven for 5 to 6 minutes or until the cheese has melted.
  • Garnish with chives, parsley and serve with sour cream or greek yogurt.


Serving: 1g | Calories: 282kcal | Carbohydrates: 21g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 486mg | Fiber: 2g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 1mg