Game Day Loaded Potato Skins (Printable)
Crispy skins loaded with melted cheddar, bacon, and tangy toppings. An easy, crowd-pleasing appetizer for any occasion.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
→ 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
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Scrub potatoes thoroughly and prick each several times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.
02 - Remove potatoes from the oven and let cool slightly until safe to handle. Cut each potato in half lengthwise.
03 - Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch border to keep skins sturdy. Reserve potato flesh for another use.
04 - Brush both sides of the potato skins with olive oil. Sprinkle insides with garlic powder, smoked paprika, salt, and pepper.
05 - Return skins to the baking sheet, skin side up, and bake for 5 minutes. Flip over and bake an additional 5 minutes until edges are crisp.
06 - Fill each skin with shredded cheddar cheese and crumbled bacon. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - Remove from oven and let cool for 2 minutes. Top with a dollop of sour cream, sliced green onions, and chives. Serve warm.
# Expert Tips:
01 -
- These skins develop a completely addictive crispness on the outside while maintaining that pillowy potato texture where it counts.
- You can prep almost everything ahead of time, so when friends arrive unexpectedly, youre only 10 minutes away from hearing that first appreciative mmmmm.
02 -
- Never wrap your potatoes in foil for the first bake or youll end up with soft, steamed skins instead of the crispy shells we want.
- That two-minute rest after the final bake isnt just to prevent burnt mouths, it actually allows the cheese to set slightly so your toppings dont slide right off.
03 -
- Save the scooped potato flesh in a ziplock bag in the freezer, adding to it each time you make skins, until you have enough for a batch of mashed potatoes or potato soup.
- For an extra crispy finish, brush the skins with a mixture of melted butter and olive oil instead of just olive oil before the second bake.