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Bacon and Bourbon Blue Cheese Potato Skins

5 from 1 vote

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Perfect for game day, these potato skins are full of luxurious and comforting flavors! Make the sauce and potato skin shells in advance for fast and easy assembly.
A pile of Bacon and Bourbon Blue Cheese Potato Skins

These Bacon and Bourbon Blue Cheese Potato Skins are a fan favorite every year for game day and the Super Bowl!

A pile of Bacon and Bourbon Blue Cheese Potato Skins

Aren’t potato skins some of the best snacks for watching sports?

They are such a classic appetizer and perfect for those homegating parties when entertaining family and friends.  

And potato-anything is a winner in my book, just like these Bacon and Bourbon Blue Cheese Potato Skins!

A hand holding a potato skin with the sauce coming out

The Bourbon Blue Cheese Sauce is the foundation of these potato skins.  

This sauce started as a steak topper but I have been using it on everything! 

And all of the potato skin variations have become rather popular around here, so I knew I had to combine the two in one amazing dish!

Each year for the Super Bowl, I get input for what people want me to bring. And something tells me that this year, potato skins will be on that list. 

This is also our most popular potato skin recipe out of all the variations on the site!

Potato skins on a plate and board with dipping sauces

Making Potato Skin Shells

You can find detailed instructions on how to make the best potato skin shells here!  

It is my favorite technique as I found using baked potatoes were just too soft and difficult to work with.  Plus my technique above is so much faster!

You can also find pre made potato skin shells, without the fillings, in many grocery stores. Look in the area where the french fries are. 

The topping possibilities are endless!  Now that I have a recipe for perfect potato skins, it is somewhat dangerous because they are so good!

A single potato skin close up

For a fast and easy appetizer, make the Bourbon Blue Cheese Sauce and the Potato Skin Shells in advance.  Then you will be able to make these Bacon and Bourbon Blue Cheese Potato Skins in less than 20 minutes!  

I am a big fan of making as much as I can in advance, because time always seems to fly when you are busy!

A hand holding a potato skin

What do you think would be a great filling for potato skins?

Check out our other Potato Skin flavors!

Jalapeno Popper Potato Skins

Green Chile Potato Skins

Smoky Chicken Enchilada Potato Skins

Pin of Bacon and Bourbon Blue Cheese Potato Skins in a pile with title at top
A pile of Bacon and Bourbon Blue Cheese Potato Skins

Bacon and Bourbon Blue Cheese Potato Skins

Perfect for game day, these potato skins are full of luxurious and comforting flavors! Make the sauce and potato skin shells in advance for fast and easy assembly.
5 from 1 vote
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Course: Appetizer, Snack
Cuisine: American
Keyword: Football, Game Day, Gluten Free, Pork
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 potato skins
Calories: 322kcal



  • Make sure your Bourbon Blue Cheese Sauce and potato skin shells are ready to go. See notes for recipes. This can be done in advance or immediately before.
  • Preheat oven to 350F.
  • Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
  • Fill each potato skin shell with the blue cheese sauce. If the sauce is thin, reduce the sauce over medium-low heat to thicken first. (Thin sauce will leak out of the potato skin when bitten into. You want the sauce to be similar in consistency of queso).
  • Top each potato skin with the monterey jack cheese. You may need more or less depending on the exact size and shape of your potatoes.
  • Sprinkle the bacon over each potato skin. Again, you may need more or less depending on how much bacon you like and the size of the potatoes. The pictures above show two slices worth of bacon.
  • Place the potato skins in the oven and bake until the cheese has melted and is starting to turn a light brown, approximately 12-15 minutes.
  • Remove the potato skins from the oven. If they have gotten too greasy, dab with a paper towel. Sprinkle with additional blue cheese crumbles and green onions if using. Serve warm with any leftover blue cheese sauce and sour cream for dipping.


Learn how to make your own potato skin shells here!  They can be made in advance and stored in the refrigerator.  The longer baking time is to account for making the potato skin shells themselves if you have not done so already.
Grab the recipe for the Bourbon Blue Cheese Sauce here!  One batch is the perfect amount for this potato skin recipe.
These potato skins are vegetarian friendly with vegetarian cheeses and omitting the bacon.


Serving: 1skin | Calories: 322kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 294mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 1mg

Potato Skin Recipes

By on January 17th, 2017

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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13 thoughts on “Bacon and Bourbon Blue Cheese Potato Skins”

  1. Wow, I haven’t made potato skins in years — I’m talking YEARS. These look really outstanding and such a delicious combination of flavors. My husband is particular to blue cheese, so I may have to try this for the playoffs this weekend!

  2. These sound amazing! I love your recipes! But dumb question, do you bake your potato skins in advance, then refrigerate them? Then day of fill and bake them again?

    • Hi Alyssa,

      Thank you! They really are fantastic! (And no dumb questions 🙂 ) I have made them both ways. I often make them in advance, like the day before, and throw the shells in a tupperware and refrigerate until go-time. I have also baked them and then gone straight into filling them and finishing them off (as soon as they are cool enough to touch!) I have seen no difference in quality, just whatever works best for your schedule!

      All versions are technically baked twice: once when you make the shells themselves, upside down. And then again when they are filled which is really just to get everything melted and warm since the potatoes are cooked through on the first round in the shell making process.

      I hope this helps! Let me know how they turn out, I am sure you will love them!

  3. These were delicious! Thank you for the creative spin on potato skins!

    Question… Have you tried freezing the sauce? I doubled it and have lots left over. Not sure if the heavy cream and bourbon would freeze well though…

    • Thanks, Ali! I am glad you liked them! I have not tried freezing it, although I know you can freeze dairy in general. It might separate a little when thawed. You could try whisking it back together and see if it sticks. If you try it out, let me know how it goes!

  4. Kim. Oh my god. You are speaking to my SOUL with this recipe! Potatoes, bourbon blue cheese, bacon, sour cream, cheese, I can’t. I’m speechless. This is literally like the most perfect recipe ever. I’m making this IMMEDIATELY!


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