Game Day Loaded Potato Skins (Print View)
Crispy potato skins topped with melted cheese, bacon, sour cream, and fresh herbs for a delicious 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 (optional)
07 - Salt and pepper, to taste
08 - 2 tablespoons olive oil
# Step-by-Step Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce the potatoes several times with a fork. Bake directly on the oven rack for 40–50 minutes, or until tender.
03 - Let potatoes cool slightly, then cut each in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch shell (reserve the scooped potato for another use).
04 - Increase oven heat to 425°F. Brush both sides of potato skins with olive oil and season with salt and pepper. Place skins cut side down on the baking sheet and bake for 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 potato skin with a dollop of sour cream, green onions, and chives. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between shatteringly crispy skins and melty cheese is absolutely addictive
- They reheat beautifully so you can make them ahead and still serve them warm
02 -
- Dont scoop too aggressively or the skins will tear and your toppings will fall through
- The second bake at higher temperature is what transforms these from mushy to restaurant quality crispy
03 -
- Rubbing the skins with a little oil and salt before the first bake helps them get extra crispy
- Let the potatoes cool for at least 10 minutes after the first bake or you will burn your fingers trying to scoop them