Game Day Loaded Potato Skins (Print View)
Crispy potato skins topped with cheddar, beef bacon, sour cream, and green onions for a flavorful appetizer.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Toppings
02 - 6 slices beef bacon
03 - 1 cup shredded 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 olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pierce the potatoes several times with a fork. Bake directly on the oven rack for 45–50 minutes until fork-tender.
03 - While potatoes bake, cook beef bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and crumble once cooled.
04 - Let baked potatoes cool slightly. Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4-inch thick shell. Reserve potato flesh for another use.
05 - Increase oven temperature to 425°F. Place potato skins skin-side down on the prepared baking sheet.
06 - In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush both sides of each potato skin with the seasoned oil.
07 - Bake potato skins for 10 minutes, flip, and bake for another 5–7 minutes until crisp and golden.
08 - Remove skins from oven. Sprinkle the insides evenly with shredded cheddar and crumbled beef bacon.
09 - Return to oven for 3–5 minutes until cheese is melted and bubbly.
10 - Top each potato skin with a dollop of sour cream, sliced green onions, and chives. Serve immediately while warm.
# Expert Suggestions:
01 -
- Beef bacon adds this incredible smoky depth that regular bacon just cannot compete with, plus it cooks up perfectly crispy every single time
- The double bake technique creates potato skins that actually hold their crunch instead of going limp and sad under all those toppings
02 -
- Letting the potatoes cool just slightly after baking makes them so much easier to handle and less likely to tear when you scoop them
- That final broil for one to two minutes creates restaurant level crispy edges but watch it like a hawk because things go from perfect to burned in seconds
03 -
- Rubbing a little oil directly on the baking sheet creates extra crispy bottoms that make all the difference
- Room temperature sour cream spreads more easily and will not make the hot potato skins soggy the moment it touches them