Game Day Loaded Potato Skins (Print Page)
Crispy potato skins topped with melted cheddar, savory beef bacon, and fresh green onions for a tasty appetizer.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Toppings
02 - 6 slices beef bacon
03 - 1 cup shredded sharp 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 extra virgin olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pierce each potato several times with a fork to allow steam to escape. Place potatoes directly on the oven rack and bake for 45-50 minutes until completely tender when pierced with a fork.
03 - While potatoes are baking, cook beef bacon in a skillet over medium heat for 5-7 minutes per side until crisp. Transfer to paper towels to drain, then crumble into small pieces once cooled.
04 - Allow baked potatoes to cool until safe to handle. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch thick shells. Reserve scooped potato flesh for another use.
05 - Increase oven temperature to 425°F. Arrange potato skins cut-side up on the prepared baking sheet.
06 - In a small bowl, whisk together olive oil, garlic powder, smoked paprika, salt, and black pepper. Brush the seasoned oil mixture generously over both sides of each potato skin.
07 - Bake potato skins at 425°F for 10 minutes. Flip the skins over and bake for an additional 5-7 minutes until golden and crispy on both sides.
08 - Remove skins from oven. Sprinkle the interior of each skin evenly with shredded cheddar cheese, followed by crumbled beef bacon.
09 - Return the loaded potato skins to the oven and bake for 3-5 minutes until cheese is completely melted and bubbly.
10 - Top each potato skin with a dollop of sour cream, sliced green onions, and fresh chives. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The way the beef bacon gets all caramelized and crispy against the melted cheese creates these incredible salty, crunchy pockets in every bite
- These potato skins are completely gluten-free, so everyone at your party can dig in without missing out on the fun
02 -
- Don't rush the cooling step after baking the potatoes—if they're too hot, the shells will tear when you try to scoop them
- Let the crumbled beef bacon cool completely before adding it to the skins, otherwise it'll make the potato shells soggy
03 -
- For extra crispy skins, broil the filled potato skins for 1 to 2 minutes at the very end—just keep a close eye on them so they don't burn
- That reserved potato flesh makes incredible twice-baked potatoes or mashed potatoes the next day, so don't throw it away