Dubliner Potato Skins

Dubliner Potato Skins
Cook Time
1h 30 min
16 servings

Kerry Gold Dubliner is a delicious, semi-strong cheese from Ireland available in most major grocery stores, but old cheddar will do in a pinch. These skins are hearty enough to do double duty as a side dish with cabbage and corned beef.

Recipe Courtesy of Signe Langford.



large baking potatoes
cup shredded Dubliner cheese
bunch finely chopped green onions – white and tender green parts
cup chopped ham or Irish bacon – any bacon or even proscuitto will do in a pinch


Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Scrub and rinse potatoes and bake directly on the oven rack for about 1 hour or until tender. Remove from heat and set aside to cool. Lower oven temperature to 350 degrees F (175 degrees C).

Step 3

When potatoes are cool enough to handle, cut in half, scoop out the potato, leaving a little layer on the skins. (Keep the scooped out potato for use in soups or for mashing). Cut each half into two strips, and place on baking sheet.

Step 4

Sprinkle a bit of the cheese thinly over potato strips. Top with ham or bacon, a sprinkling of green onion and top it off with the rest of the cheese.

Step 5

Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until cheese is bubbly and golden.

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