Game Day Loaded Potato Skins

Last Super Bowl, my brother accidentally ordered twenty pounds of potatoes instead of five, and somehow these crispy skins saved us from looking like complete amateurs in front of the whole neighborhood.

My friends still talk about the time I forgot to scoop out enough potato flesh and ended up with these awkwardly thick boat situations that took forever to get crispy—lesson learned the hard way.

Ingredients

• 4 large russet potatoes: The high starch content gives you that fluffy interior while creating sturdy shells that will not collapse under the weight of all your toppings
• 6 slices beef bacon: This substitute crisps up beautifully and brings a smoky richness that pairs incredibly well with the sharp cheddar
• 1 cup shredded cheddar cheese: Go for the good stuff here because cheap cheese melts into an oily mess instead of that perfectly gooey pull we are all after
• 1/2 cup sour cream: Make sure it is full fat because the cool creamy element cuts through all that crispy salty richness
• 2 green onions: Fresh brightness that makes everything taste lighter and more finished
• 2 tablespoons olive oil: Helps the seasonings stick and gives the skins that gorgeous golden color everyone cannot stop Instagramming
• 1/2 teaspoon smoked paprika: The secret ingredient that makes people ask what exactly you did differently

Instructions

Get your oven ready:

Preheat to 400°F and line that baking sheet now because once you start cooking, things move fast and you do not want to be scrambling for parchment paper

Bake the potatoes whole:

Pierce them all over with a fork and bake directly on the rack for about 45 minutes until they give easily when squeezed

Crisp up the beef bacon:

Cook it in a skillet over medium heat until it snaps when you bend it, then crumble it into bite sized pieces on paper towels

Hollow out your shells:

Cut those baked potatoes in half lengthwise and scoop out most of the flesh, leaving about a quarter inch thick shell—save the insides for tomorrow breakfast hash

Crank up the heat:

Set your oven to 425°F and arrange those potato skins cut side up on your prepared baking sheet like little edible boats waiting for their cargo

Season and oil:

Whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper, then brush both sides of each skin generously with this mixture

The first crisping:

Bake for 10 minutes, flip them over carefully, and give them another 5 to 7 minutes until they are golden and starting to crisp up nicely

Load them up:

Pile that cheddar cheese and crumbled beef bacon into each skin like you are building edible mountains of deliciousness

Melt it all together:

Back in the oven for just 3 to 5 minutes until the cheese is bubbling and starting to turn golden in spots

The grand finale:

Top each skin with a dollop of sour cream and those fresh green onions right before serving so they stay vibrant and pretty

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These became a Sunday tradition during football season, and honestly, the cheerleading squad started showing up earlier just to secure their share before the game even started.

Getting the Perfect Crunch

The difference between okay potato skins and amazing ones comes down to that second bake at the higher temperature. I used to rush this step until I realized the extra ten minutes is what transforms them from floppy to shatteringly crisp.

Make Ahead Strategy

You can bake and scoop the potatoes up to two days ahead, then just store the shells in the fridge until you are ready to finish them off. This game changer saved me when hosting last minute because all I had to do was season, top, and bake.

Serving Like a Pro

Set up a toppings bar with extra sour cream, hot sauce, and maybe some diced jalapenos for the brave souls in your group. The interactive element makes these feel like a party instead of just appetizers.

• Keep the finished skins warm in a 200°F oven if people are grazing over a couple hours
• Have extra napkins ready because these get messy in the best possible way
• Double the recipe because these disappear faster than you can imagine

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Hope these become your new game day tradition.

Recipe FAQs

→ How do I make the potato skins extra crispy?

Brush both sides of the potato skins with olive oil and bake them at a higher temperature, finishing with a quick broil if desired for added crispiness.

→ Can I substitute beef bacon with other options?

Yes, you can use turkey bacon, vegetarian bacon, or omit it altogether for a different flavor profile.

→ What cheeses work well with these loaded potato skins?

Cheddar is classic, but Monterey Jack or pepper jack add a nice twist to the flavor.

→ How long should I bake the potatoes before scooping them out?

Bake whole potatoes for 45–50 minutes at 400°F until fork-tender before slicing and scooping.

→ Are these potato skins gluten-free?

Yes, as long as gluten-free bacon and cheese are used, this dish remains gluten-free.

→ Can I add extra toppings for more flavor?

Definitely! Try diced tomatoes, jalapeños, or hot sauce to enhance the taste and add a bit of heat.