Game Day Loaded Potato Skins (Printable version)
Crispy potato skins loaded with cheddar, beef bacon, sour cream, and green onions for a tasty appetizer.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Toppings
02 - 6 slices beef bacon
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 1 tablespoon chopped fresh chives
→ Seasonings & Oil
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Prepare:
01 - Set oven temperature to 400°F and prepare a baking sheet with parchment paper or aluminum foil.
02 - Pierce potatoes multiple times with a fork. Place directly on oven rack and bake for 45–50 minutes until completely tender throughout.
03 - While potatoes bake, cook beef bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into pieces once cooled.
04 - Allow baked potatoes to cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving approximately 1/4-inch thick shells. Reserve scooped flesh for another use.
05 - Raise oven temperature to 425°F. Arrange potato skins cut-side down on the prepared baking sheet.
06 - Whisk together olive oil, garlic powder, smoked paprika, salt, and black pepper. Brush mixture generously over both sides of each potato skin.
07 - Bake potato skins for 10 minutes, then flip and continue baking for an additional 5–7 minutes until golden and crispy.
08 - Remove from oven and evenly distribute shredded cheddar cheese and crumbled beef bacon among the potato skin cavities.
09 - Return to oven and bake for 3–5 minutes until cheese is fully melted and bubbly.
10 - Top each potato skin with a dollop of sour cream, sliced green onions, and fresh chives. Serve immediately while warm.
# Expert advice:
01 -
- That first bite through the crackly skin into molten cheese is pure game day magic
- Beef bacon adds a smoky depth that regular bacon just cannot match
02 -
- Scoop carefully and leave enough potato flesh attached to the skin or they will collapse under the toppings
- Do not skip flipping the skins during the second bake or you will end up with tough bottoms and soggy tops
03 -
- Broil for sixty seconds at the very end if the cheese is not bubbling fast enough
- Use a piping bag for the sour cream to make them look like they came from a restaurant kitchen