Game Day Loaded Potato Skins

The first time I made these for a Super Bowl party, my brother stood by the oven door the entire time they were broiling, literally watching the cheese bubble and brown. He kept saying just one more minute until I had to physically shoo him away so they wouldn't burn. Now it's become this weird little tradition where he hovers during that final melty phase every single year.

Last year I accidentally doubled the garlic powder because I was distracted by a really intense football play, and honestly it turned out to be the best mistake I've ever made in the kitchen. My friends kept asking what made these taste so different, so good, and I had to confess my happy accident. Sometimes the best recipes come from not paying attention.

Ingredients

• 4 large russet potatoes, scrubbed: Russets have the perfect starch content and thick skins that hold up beautifully during the double-bake process, plus they scoop out cleanly without tearing
• 6 slices beef bacon: I switched to beef bacon a few years ago and never looked back—it gets this incredible crunch that pork bacon just can't achieve, and the flavor pairs perfectly with the cheddar
• 1 cup shredded cheddar cheese: Sharp cheddar gives you that tangy punch that cuts through all the rich potato and bacon, plus it melts into the most gorgeous golden puddles
• 1/2 cup sour cream: Use full-fat sour cream here—the cool creaminess is absolutely essential for balancing all the crispy, salty, cheesy elements
• 2 green onions, thinly sliced: These add a fresh bite and pop of bright green color that makes everything look and taste alive
• 1 tablespoon chopped fresh chives: Totally optional but that subtle onion flavor really takes these from great restaurant-quality to something special
• 2 tablespoons olive oil: This helps the seasonings cling to the skins and contributes to that irresistible golden crispiness we're all after
• 1/2 teaspoon garlic powder: Don't skip this—even that small amount infuses every nook and cranny with savory depth
• 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what's different about your potato skins
• 1/2 teaspoon salt: Essential for bringing out all the flavors, but be careful not to overdo it since the bacon and cheese are already salty
• 1/4 teaspoon freshly ground black pepper: Freshly ground really does make a difference here—it adds a gentle warmth that ties everything together

Instructions

Get your oven ready and those potatoes baking:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Pierce each potato several times with a fork and place them directly on the oven rack for 45 to 50 minutes until they're completely tender when pierced with a fork.

Crisp up that beef bacon:

While the potatoes are baking, cook the beef bacon in a skillet over medium heat until it's perfectly crisp. Transfer to a paper towel-lined plate to cool, then crumble it into pieces.

Transform those baked potatoes into skins:

Let the baked potatoes cool until you can handle them. Slice each potato in half lengthwise and carefully scoop out most of the flesh, leaving about a quarter-inch thick shell.

Brush with seasoned oil:

In a small bowl, mix the olive oil with garlic powder, paprika, salt, and pepper. Brush both sides of each potato skin generously with this seasoned mixture.

First round of crisping:

Increase your oven temperature to 425°F. Place potato skins skin-side down on your prepared baking sheet and bake for 10 minutes, then flip and bake for another 5 to 7 minutes until they're golden and crisp.

Add all that glorious cheesy, bacon goodness:

Remove the skins from the oven and sprinkle the insides evenly with shredded cheddar and crumbled beef bacon. Return them to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

Finish with fresh toppings:

Top each potato skin with a dollop of sour cream, sliced green onions, and chives if you're using them. Serve them warm while that cheese is still gloriously melty.

Save

These became my go-to contribution after I showed up empty-handed to a friend's gathering three years in a row. Now I get text messages a week before any party asking if I'm bringing those potato skins, and honestly, being known for something so universally loved feels pretty great.

Getting That Perfect Crunch

The double-bake method is absolutely crucial here. Most people try to skip that first round where you crisp the empty shells, but that's what gives you that sturdy, satisfying crunch that can hold up all those toppings without getting soggy. I've tried shortcuts and they never work—this recipe needs patience.

Cheese Choices That Work

While sharp cheddar is classic, I've had great success mixing it with Monterey Jack for extra meltiness, or throwing in some pepper jack when I want to kick up the heat. Just make sure whatever cheese you choose is freshly shredded—pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.

Make-Ahead Strategy

You can bake and scoop the potatoes up to two days ahead, then store the shells in the fridge. When you're ready to serve, just brush with the seasoned oil and proceed with the crisping and topping steps. This has saved me so much stress when hosting large gatherings.

• Let the refrigerated potato shells come to room temperature for about 20 minutes before brushing with oil and baking
• If making ahead, keep all your toppings prepped and separate so you can assemble everything quickly when guests arrive
• Never add the cheese and bacon until the very end—otherwise they'll overcook while the skins finish crisping

Save

Watch these disappear from the platter faster than you can say touchdown.