Sweet-n-Smokey Bacon Bowl Potato Skins

This creative and mouthwatering recipe combines the crispy, cheesy delight of potato skins with the smoky charm of bacon bowls. Perfect as an appetizer or party snack, these are sure to impress!

Potato Skin Ingredients

• For the Bacon Bowls:

  • 16 strips of bacon (for 4 bowls; 4 strips per bowl)

  • Claibe's Sweet-n-Smokey BBQ Rub

    

    
    

• For the Potato Filling:

  
  

  • 4 medium russet potatoes (peeled and cubed)

  • 1/2 cup shredded cheddar cheese

  • 2 tbsp. unsalted butter

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • Salt and pepper to taste

    
    

• Toppings:

  
  

  • Extra shredded cheddar cheese

  • Crumbled cooked bacon (optional)

    
    

Instructions

Step 1: Prepare the Bacon Bowls

1. Preheat smoker to 325-350 °F.

2. Turn a muffin tin upside down and lightly grease the bottoms of four cups.

3. Lay four strips of bacon per cup, weaving them in a crisscross pattern to form a bowl. Press firmly so they hold shape.

4. Apply a liberal coat of Claibe's Sweet-n-Smokey BBQ Rub to cover the bacon on all sides.

5. Smoke in the smoker for 18–20 minutes or until crispy. Remove and let them cool slightly before carefully lifting them off the muffin tin.

6. After the bacon bowl has cooled and crisp, carefully trim the top of the bacon to make the top edge of the bowl even. Retain the trimmed bacon for topping.

   
   

Step 2: Make the Potato Filling

1. Boil the peeled and cubed potatoes in salted water until fork-tender (10–15 minutes).

2. Drain and mash the potatoes in a large bowl.

3. Add butter, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.

   
   

Step 3: Assemble the Dish

1. Spoon the mashed potato filling into the bacon bowls, creating a slightly rounded top.

2. Sprinkle more shredded cheddar cheese over the top.

3. Chop and sprinkle the bacon trimmed from the bowls in step 6 above on top of the cheese.

4. Return the assembled bacon bowls to the smoker until the cheese is bubbly and slightly golden.

   
   

Step 4: Garnish and Serve

1. Remove from the smoker and let cool slightly.

2. Garnish with a dollop of sour cream, optical chopped green onions.

3. Serve warm and enjoy the explosion of flavors in every bite!

   
   
   
   

Tip: For a fun twist, mix jalapeños or diced cooked sausage into the potato filling!