Game Day Loaded Potato Skins

The kitchen still smells like bacon and cheddar whenever I think about Super Bowl Sunday three years ago. My brother brought over six friends unannounced, and I had nothing but a bag of russets in the pantry. Sometimes the best recipes come from pure desperation and a well-stocked cheese drawer.

My friend Sarah admitted she'd eaten seven of them before halftime even started. That's when I knew these weren't just party food—they were the kind of thing people remember months later. Now she texts me every October asking if I'm making them for the big game.

Ingredients

• 4 large russet potatoes: Russets have the thick, sturdy skins that hold up to scooping and twice-baking without falling apart
• 1 cup shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that cuts through the rich bacon
• 4 slices bacon: Cook it until it's extra crispy so it stays crunchy even under the broiler
• 1/2 cup sour cream: Full-fat is best here—it balances the salty, crispy elements perfectly
• 2 green onions: Fresh onion brightness cuts through all that rich cheese and bacon
• 2 tablespoons olive oil: This is what makes the skins get golden and crispy instead of tough
• Salt and pepper: Season the skins generously before the first bake

Instructions

Bake the potatoes whole:

Pierce each potato several times with a fork and bake directly on the oven rack at 400°F until tender when squeezed, about 45 minutes.

Scoop and prepare the skins:

Let them cool just enough to handle, then cut in half lengthwise and scoop out most of the flesh, leaving about a quarter-inch shell.

Crisp them up:

Brush both sides with olive oil, season generously, and bake cut-side down at 425°F for 10 minutes until they start crisping.

Load them up:

Flip them over, pile on the cheddar and bacon, and return to the oven until the cheese is bubbling and starting to brown.

Finish and serve:

Top with sour cream, green onions, and chives while they're still hot enough to melt everything together.

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Last New Year's Eve, my dad stood by the platter and ate three while telling stories about his college days. That's when it hit me that food like this isn't just about eating—it's about giving people something to do with their hands while they talk.

Making Ahead

You can bake and scoop the potatoes up to two days ahead. Wrap the cooled shells tightly in foil and store in the refrigerator. Brush with oil and proceed with the second bake when you're ready to serve.

Cheese Variations

Monterey Jack melts beautifully and adds a mild creaminess. Pepper jack brings a subtle heat that works surprisingly well with the bacon. Sometimes I mix half sharp cheddar with half something softer for the best of both worlds.

Serving Suggestions

Set up a toppings bar and let people customize their own. Hot sauce, pickled jalapeños, and even crumbled blue cheese can all make appearances. The potato skins become the canvas for whatever flavor adventure your guests want.

• Cold lager or pale ale cuts through the richness perfectly
• Have extra napkins ready because eating these can get messy
• Arrange them on a wooden board for that rustic game-day feel

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These disappear faster than you expect, so maybe double the batch if your crowd loves football. Nothing ruins a party like running out of the best thing on the table.

Recipe FAQs

→ How do I achieve crispy potato skins?

Brush the potato skins with olive oil and bake at a high temperature twice. The first bake softens the potatoes, while the second bake crisps the skin before adding toppings.

→ Can I make this dish vegetarian?

Yes, simply omit the bacon or substitute with smoked paprika or sautéed mushrooms for a smoky flavor.

→ Which cheeses work well for this dish?

Cheddar is classic, but Monterey Jack or pepper jack cheese can add extra flavor and creaminess.

→ What toppings complement these potato skins?

Sour cream, green onions, and fresh chives complement the richness of cheese and bacon perfectly. Hot sauce or salsa can add a spicy kick.

→ How should I store leftovers?

Store leftover skins in an airtight container in the refrigerator and reheat in the oven to maintain crispiness.

→ Are these potato skins gluten-free?

Yes, as long as all ingredients are checked for hidden gluten, this dish is gluten-free.