• Makes 18
  • 30 minutes
  • Difficulty Easy
  • 6 Ingredients

These Chunky Cheesy Potato Skins are perfect for a snack, an easy Sunday night dinner, to serve to the kids (or send in the lunchbox) or as a starter at a party.

Ingredients (makes 18 Potato Skins)

  • 6 Large white washed potatoes
  • 4 pieces of short cut bacon
  • 1 Small onion (white, brown or red)
  • 1/4 cup Garlic Aioli (homemade or store bought)
  • 1 cup Grated cheese (mozarella, tasty or a combo of both)
  • 2 - 3 stems Fresh dill


  1. Preheat the oven to 180 degrees celcius (fan forced).
  2. Place a sheet of baking paper onto a large flat baking tray.
  3. Place the potatoes in a large pot of salted water and boil until just tender (it needs to be firm but not crunchy). Sit potatoes on paper towel or a clean tea towel to drain well.
  4. Finely chop the onion and the bacon keeping separate.
  5. Gently fry the onion to soften but not brown it or burn it.
  6. Finely chop the dill and grate the cheese if you haven't purchased pre-grated cheese.
  7. Slice the cheeks off the potatoes on both sides so that you end up with 3 potato 'slices' per potato in total. Place the slices in a large bowl and gently toss 2 tablespoons of olive oil and a liberal sprinkle of sea salt through the potato slices. Arrange in one layer on the baking tray.
  8. Drizzle a fine stream of aioli over the potatoes and then top with the onion followed by the cheese followed by the bacon.
  9. Place in the oven and cook for 20 - 30 minutes or until the potatoes are cooked through and the cheese and bacon are beautifully golden brown.
  10. Remove from the oven and arrange on a serving platter then top with a sprinkling of fresh dill.


Have as much fun as you like with the toppings for these Chunky Cheesy Potato Skins! Try a mexican combo, a 4 cheese topping or add a pile of chilli sprinkles and lemon zest for a flavour hit!

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