Potato Skins Iceland UK Style: Cheesy Loaded Recipe

These Iceland UK-style potato skins are crisp baked potato halves filled with melted cheese, bacon and spring onion, inspired by the familiar pub and freezer-aisle favourite. They make a hearty sharing snack or easy starter, and baking the shells before filling helps keep them crunchy rather than greasy.

Ingredients

4 medium baking potatoes, about 8 oz (225 g) each, scrubbed and dried
1 tbsp (15 ml) neutral oil, plus a little for the skins
½ tsp (3 g) fine salt, divided
¼ tsp (1 g) black pepper
4 oz (115 g) smoked bacon, about 4 rashers, diced
1 cup (100 g) grated mature cheddar cheese
¼ cup (60 g) sour cream, plus extra to serve
2 spring onions, thinly sliced (about ¼ cup / 25 g)
¼ tsp (1 g) smoked paprika, optional

Instructions

Heat the oven to 400°F (200°C). Prick each potato several times with a fork, rub lightly with oil and arrange on a baking tray. Bake for 50–60 minutes, until a knife slides easily into the centre and the skins feel dry. Larger potatoes may need a few extra minutes.
While the potatoes bake, cook the diced bacon in a frying pan over medium heat for 6–8 minutes, stirring occasionally, until browned and crisp. Transfer it to a paper-towel-lined plate. Cook bacon to 160°F (71°C), the USDA FSIS safe minimum temperature for ground meat; for whole-cut pork, the safe minimum is 145°F (63°C) with a 3-minute rest, but bacon is generally thin and difficult to measure accurately. If using raw bacon, cook until thoroughly crisp and use a thermometer where practical.
Let the potatoes cool just until they are safe to handle, about 10 minutes. Cut each in half lengthwise. Scoop out most of the flesh, leaving a layer about ¼ inch (6 mm) thick attached to the skin so the shells stay sturdy. Save the potato flesh for mash, soup or another meal.
Brush the cut sides and edges of the shells with a little oil. Season with the remaining salt and pepper, then put them cut-side down on the tray. Bake for 10 minutes; turn them cut-side up and bake for another 8–10 minutes, until the edges are crisp.
Divide the cheddar between the shells, then scatter over the cooked bacon. Return the tray to the oven for 5–7 minutes, until the cheese has melted and is bubbling. Since these toppings are already cooked, no additional meat temperature is required; if using any raw meat variation, cook it separately to its applicable safe temperature before adding.
Top with sour cream, sliced spring onion and smoked paprika, if using. Serve hot, with extra sour cream on the side.

Tips

Choose evenly sized baking potatoes so they finish at roughly the same time. Floury varieties make fluffy centres and sturdy, crisp shells.
Do not scoop the potato too thinly: a ¼-inch (6 mm) layer helps prevent the skins from tearing. A small spoon works well near the ends.
For a meat-free version, leave out the bacon and add sweetcorn, finely diced red pepper or a spoonful of drained black beans. The filling will be less smoky and salty, so taste before adding more salt.
Keep the sour cream and spring onions off until serving. Added before baking, they can split, wilt or lose their fresh flavour.

Serving Suggestions

Serve the skins as a starter or sharing plate with a bowl of sour cream, barbecue sauce or a mild chilli sauce for dipping. For a fuller meal, pair them with a crisp green salad, coleslaw or a bowl of tomato soup. They are rich and filling, so plan on two halves per person as a snack or starter and more substantial portions alongside lighter sides.

Variations

For a familiar loaded-potato flavour, replace the spring onion topping with chives and add a little extra sour cream. Use Monterey Jack or a mild Red Leicester instead of cheddar; both melt smoothly, though the flavour will be milder. For a vegetarian take with savoury depth, add sautéed mushrooms or caramelised onions in place of bacon. You can also add a pinch of cayenne or a few chopped pickled jalapeños for heat. Avoid overfilling the shells, which makes the cheese spill onto the tray before it melts evenly.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a covered container, for up to 3–4 days. For the best texture, store toppings such as sour cream and spring onion separately. Reheat the skins on a baking tray at 375°F (190°C) for 10–15 minutes, until hot throughout; leftovers should reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. An air fryer also works at 350°F (175°C) for about 5–8 minutes, checking that the centres are hot. Microwaving is quick but softens the skins. Freezing is possible for up to 2 months, though the potato texture may become softer; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make potato skins ahead?
Yes. Bake and hollow out the potatoes up to a day ahead, then refrigerate the shells promptly in a covered container. Crisp them in the oven, add the cheese and cooked bacon, and bake until hot. Add cold toppings just before serving.

Do I need to wrap the potatoes in foil?
No. Baking them unwrapped allows moisture to escape and helps the skins dry. Foil traps steam, which can leave the skins softer.

What should I do with the scooped-out potato?
Save it for mashed potatoes, potato cakes or soup. Refrigerate it within 2 hours in a covered container and use within 3–4 days, or freeze it for a later meal.

Can I use ready-cooked bacon?
Yes. Use about 4 oz (115 g), chop it and warm it briefly if you like, then scatter it over the cheese. Follow the packet’s storage instructions and avoid using bacon that has been left at room temperature for more than 2 hours.

Why are my potato skins not crispy?
They may have been wrapped in foil, underbaked, or crowded on the tray. Bake them unwrapped, brush the cut surfaces lightly with oil, and leave a little space between shells so hot air can circulate.

Can I make them without bacon?
Absolutely. Add sweetcorn, mushrooms, beans or extra spring onion, and season the filling to taste. Check that any prepared toppings are cooked and drained so they do not add excess moisture.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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