Loaded Potato Skins with Hanley’s Bacom Bits

Loaded Potato Skins with Hanley’s Bacom Bits

Who doesn’t love a loaded potato skin? With football season upon us, it’s time to make some snacks to share with family and friends while cheering on our favorite teams. This vegetarian version of a party favorite— using Hanley’s Bacom Bits— might be the MVP of football season.



  1. Boil potatoes for 20-30 minutes until fully cooked
  2. Allow to cool, then halve each potato and scoop out the inside using a spoon
  3. Fill potatoes with Shredded Mexican blend cheese and sprinkle with salt and pepper
  4. Bake for 20 minutes or until cheese is fully melted and potatoes reach crispy perfection 
  5. Top the potato skins with a sour cream drizzle, chives, and Hanley’s Bacom Bits
  6. Enjoy, snap a photo and tag @HanleysFoods on Instagram

Prep time: 10 minutes 
Total time: 1 hour
Serves:  2 people per potato
Pro Tip:  Wondering how to perfect a “sour cream drizzle?” Add sour cream to a plastic sandwich baggy and carefully cut one of the bottom corners and squeeze the sour cream out onto your potato skins. 

Loaded Potato Skins with Hanley’s Bacom Bits


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