Game Day Loaded Potato Skins (Print Version)

Crispy potato skins topped with melted cheese, bacon, sour cream, and fresh herbs for a delicious snack.

# What You'll Need:

→ Base

01 - 4 large russet potatoes, scrubbed clean
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Toppings

04 - 1 cup shredded sharp cheddar cheese
05 - 4 slices bacon, cooked until crispy and crumbled
06 - 1/2 cup sour cream
07 - 2 green onions, thinly sliced
08 - 2 tablespoons fresh chives, chopped

# How-To Steps:

01 - Set oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Pierce each potato multiple times with a fork. Place directly on oven rack and bake 40-50 minutes until tender when pierced with a knife.
03 - Allow potatoes to cool until safe to handle. Cut each potato in half lengthwise. Using a spoon, carefully scoop out flesh leaving 1/4-inch thick shells. Reserve scooped potato for another use.
04 - Increase oven temperature to 425°F. Brush both sides of potato skins with olive oil and season with salt and pepper. Arrange cut side down on prepared baking sheet. Bake 10 minutes until beginning to crisp.
05 - Flip skins cut side up. Distribute cheddar cheese and crumbled bacon evenly among skins. Return to oven and bake 5-7 minutes until cheese is fully melted and bubbling.
06 - Remove from oven. Top each skin with a dollop of sour cream, green onions, and fresh chives. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The contrast between shattering crisp skins and that molten cheese center hits every comfort button
  • They reheat beautifully so you can prep ahead and still serve them warm and welcoming
02 -
  • Letting the potatoes cool slightly before scooping makes the flesh come away cleanly without tearing the skins
  • The second bake at higher temperature is what transforms them from soft shells into something wonderfully crisp
03 -
  • Bake directly on the oven rack the first time around for better heat circulation
  • Do not overfill the shells or the cheese will melt over the edges and make a mess

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