Appetizer: Canada – Prince Edward Island, Atlantic Canada – PEI Potato Skins

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 25 min

Ingredients

- 6 medium PEI potatoes, scrubbed (about 2.5 lb / 1.13 kg)
- 2 tbsp (30 ml) olive oil
- 3 tbsp (42 g) unsalted butter, melted
- 8 slices bacon, approx. 8 oz (225 g), cut into 1/2-inch (12 mm) pieces
- 8 oz (225 g) sharp PEI cheddar, grated
- 1 cup (240 ml) sour cream
- 3 green onions (scallions), thinly sliced (approx. 30 g)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- Optional: chopped chives for garnish

Instructions

Short Description:
Crisp potato shells made from locally grown PEI potatoes, filled with melted local cheddar and crisp bacon, finished with sour cream and green onions for a classic Atlantic Canadian starter.

Regional Notes:
This Prince Edward Island version features PEI potatoes and locally produced cheddar cheese and bacon, highlighting the province's agricultural products. Compared with generic potato skins, these emphasize the flavor and texture of fresh PEI spuds and use regional cheddar for a sharper, creamier finish.

1. Preheat the oven to 425°F (220°C). Place scrubbed whole potatoes on a rimmed baking sheet and roast directly on the rack or sheet until tender when pierced, 45–60 minutes depending on size. Remove and let cool until easy to handle, about 15 minutes.
2. Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Using a spoon, scoop out the flesh from each half leaving about a 1/4-inch (6 mm) layer of potato attached to the skin. Reserve scooped potato for another use.
3. In a small bowl, mix olive oil and melted butter. Brush both the inside and outside of each potato shell with the oil-butter mixture. Arrange shells cut-side up on a baking sheet. Sprinkle the insides with half of the salt, half of the black pepper, smoked paprika, and garlic powder.
4. Bake the shells at 400°F (200°C) until edges are crisp and skins begin to brown, 12–15 minutes.
5. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper towel-lined plate to drain, then chop into smaller pieces if needed.
6. Remove the skins from the oven. Evenly divide grated cheddar among the shells, then top with chopped bacon. Return to the oven and bake 3–5 minutes more, until cheese is melted and bubbly.
7. Transfer potato skins to a serving platter. Dollop each with about 1 tsp of sour cream (or serve sour cream on the side for guests), sprinkle with sliced green onions, remaining salt and pepper to taste, and optional chopped chives.
8. Serve hot as a shareable appetizer, 2 potato skins per person (12 skins total for 6 servings).