Game Day Loaded Potato Skins (Printer-friendly)
Crispy potato skins loaded with cheddar, bacon, sour cream, and fresh herbs for a flavorful snack.
# What you'll need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Toppings
02 - 1 cup shredded cheddar cheese
03 - 4 slices bacon, cooked and crumbled
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives
07 - Salt and freshly ground black pepper to taste
08 - 2 tablespoons olive oil
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce potatoes several times with a fork. Bake directly on oven rack for 40-50 minutes until tender.
03 - Let potatoes cool slightly. Cut each in half lengthwise and scoop out flesh, leaving 1/4-inch thick shells. Reserve scooped potato for another use.
04 - Increase oven to 425°F. Brush both sides of skins with olive oil and season with salt and pepper. Place cut side down on baking sheet and bake 10 minutes.
05 - Flip skins cut side up. Sprinkle evenly with cheddar cheese and crumbled bacon. Return to oven for 5-7 minutes until cheese is melted and bubbly.
06 - Remove from oven. Top each skin with sour cream, green onions, and chives. Serve immediately.
# Expert Tips:
01 -
- Everyone reaches for them first, leaving the other appetizers untouched
- You can prep everything ahead and just bake when guests arrive
- The combination of crispy skin and gooey cheese is basically perfect
02 -
- Dont scoop too thin or the skins will collapse under the weight of toppings
- Let the potatoes cool for 10 minutes after the first bake or you'll burn your fingers trying to scoop them
- The second bake at higher temperature is what transforms them from soft potato boats to crispy, golden skins
03 -
- Bake the potatoes directly on the oven rack instead of a baking sheet for better air circulation
- Cook the bacon until it's almost too crispy—it softens slightly in the oven