What an exciting day we have on our hands today, folks. I am proud to say that this blog is brought to you by my very good friends over on the Gentle Island, PEI Potatoes. How cool is that! I am a massive fan of all things PEI, and what could be more PEI than a potato!  

Potatoes are a great – and insanely versatile – ingredient. They are healthy, delicious, and can be dressed up or down depending on the occasion. When I was asked to make a recipe using the PEI potato, my mind immediately went to one of my favourite east coast snacks, Potato Skins. Firstly, did you know that the ‘nacho’ style potato skin is an east coast thing??? This is a great weekend treat for the family. Be sure to share.

Look for PEI potatoes at the grocery store for guaranteed quality, and to support Canadian farmers who help feed the country. It’s gotta be in the red soil!

East Coast Potato Skins

Print Recipe
Prep Time 1 hour 30 minutes
Ready in 1 hour 30 minutes
Servings 8


  • 5 skins PEI potatoes (cut about 1/2 cm thick)
  • 3 tbsp olive oil
  • 1 tsp salt
  • 4 slices thick-cut bacon
  • cup shredded cheddar chees
  • ¼ cup chopped green onions
  • ¼ cup sour cream


  • Preheat oven to 400F.
  • Next up, let's get peeling the potatoes. The key here is to make sure they are not too thick or too thin. I like to peel mine around ½ cm thick.
  • Once peeled, place peels into a bowl and toss with olive oil and salt. Feel free to use the rest of the potato for delicious mashed potatoes.
  • Place the oiled and salted potato skins on a sheet tray and place in the oven for 25-30 minutes. You want to get them nice and crispy.
  • While the skins are in the oven, dice up the back and place in a pan over medium heat. Let the bacon cook away until crisp and then remove from the pan and let drain on a piece of paper towel.
  • Next up, shred the cheese. You will need about 1½ cups.
  • After the skins are nicely browned, remove from oven and cover with cheese and bacon. Place back in the oven for 6-8 minutes or until the cheese is nicely melted.
  • Serve with green onions and sour cream.
Print Recipe
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