Wisconsin Potato and Vegetable Growers Association

Pigskin Potatoes

Pigskin Potatoes

3 from 2 votes
Calories 155 kcal


  • 1 1/2 lbs Boomer Gold Little Potatoes
  • 6 oz plain cream chees room temperature
  • 1/3 cup shredded cheddar
  • 3 Tbsp fresh chives finely chopped
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 lb bacon thinly sliced rachers cut in half
  • to taste jalapenos optional


  • Preheat oven to 400°F.
  • Boil potatoes until fork tender. Approximately 15-20 minutes.
  • Cut cooked potatoes in half and allow to cool.
  • In a bowl, use a spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos if desired.
  • Once cooled, spread cream cheese on one half of the cut potato and sandwich between the other half. Wrap each potato using a half rasher of bacon around the cut middle to ensure cheese doesn't escape. These can be made ahead of time and kept in the fridge until the game.
  • Bake on middle rack of oven for ten minutes to allow bacon to set in place. Flip and bake an additional 10 minutes.
  • Turn oven to broil. Broil for an additional two minutes, turn once more and broil for approximately two minutes until bacon has reached required crispiness.
  • Remove from oven and serve.


Calories: 155kcalCarbohydrates: 1gProtein: 10gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 525mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 771IUVitamin C: 5mgCalcium: 281mgIron: 1mg
Tried this recipe?Let us know how it was!