Coremont Potato Skins

If your idea of a Potato Skin is a shell of baked potato with some cheese and a couple of little cubed bacon bits and they look like they have been heated up about ten times, then Coremont Potato Skins is going to change all of that.

Some people believe Potato Skins are an appetizer, but these are like a meal.


  • 5 lbs. of potatoes
  • 1 lb. OF block or shredded Colby Jack cheese
  • Coconut oilL, or your favorite oil
  • 1 lb. of thick sliced bacon
  • Sour cream
  • Onion greens for garnish
  • chopped onion

Prepare 5 lbs. of potatoes for baking, some people do not eat the skins, I scrub so much the skins almost comes off. Poke the potatoes on both sides with a fork so the skin does not lift up while baking. Preheat the oven for 400 F degrees and put in the potatoes. I like to turn them about half way through.
After the potatoes are done I take them out and set aside to cool

While the oven is hot I bake the 1 lb. of bacon at 350 F Degrees until done. I don't go for crispy just done.

While the bacon is cooking I shred the Colby Jack cheese, dice an onion and some of the onion greens to add a bit of color.

When the bacon is done I take and cut it into like 1/2 strips. I use knife or sometimes I use a pizza cutter. I set the bacon, onion, cheese and greens into separate contains and put them in the fridge until I am ready.

Next I take the potatoes and slice them in half. Scooping out the skins and leave around 1/4" of potato left on the skins. I then add one table spoon of coconut oil to each skin. I then sprinkle a layer of the Colby Jack cheese and then top that off with a layer of bacon. Looks good right? NO, do it again. I then put another layer of cheese and another layer of bacon. I then follow up with a light dusting of chopped onion and onion greens.

I can leave the potatoes in the fridge like this or even freeze them. When ready they go in the oven at 350-400 degrees until everything melted and you can't wait any longer. ENJOY...... IF there are any left overs they seem to reheat extremely well.


The potatoes scrubbed and ready to go into the oven

Shread the cheese while the potatoes are baking

Potatoes are half way done

Potatoes are done and cooling

Bacon is ready to go into the oven, I do the bacon in the oven instead of a frying pan

Bacon is almost done, I turn it over half way through

Bacon is done

I then cut the bacon in to like 1/2" to 3/4" strips

Cut bacon ready to go

Potoes are ready after scooping out the middle and leaving about 1/4" from the skin

I put a layer of cheese on first

Then a few pieces of bacon

THEN do it again

Ready to go into the oven, top off with onions and greens as desired

Ready for the table

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