Game Day Loaded Potato Skins

The first time I made these for a Super Bowl party, my friend Tom actually stood by the counter waiting for them to come out of the oven. The smell of that beef bacon cooking had been drifting through the apartment for an hour, and by the time the cheese finally melted and bubbled, people were grabbing them off the platter before I could even set them down.

I learned the hard way that rushing the potato baking step is a mistake. One year I tried cutting corners by microwaving the potatoes first, and they turned out soggy and sad. Now I treat that initial bake as sacred time, pouring a glass of wine and letting the oven do its work while I prep everything else on the counter.

Ingredients

• 4 large russet potatoes: Starchy potatoes give you the fluffiest interior and crispest skin possible
• 6 slices beef bacon: This alternative to pork bacon brings a deeper, heartier smokiness that holds up beautifully against the potatoes
• 1 cup shredded cheddar cheese: Sharp cheddar gives you that tangy bite that cuts through all the rich toppings
• 1/2 cup sour cream: The cool creaminess balances the warm, spiced potato skins perfectly
• 2 green onions: Fresh onion brightness lifts all those heavy, comforting flavors
• 2 tablespoons olive oil: This helps the seasoning cling and creates that gorgeous golden crisp
• 1/2 teaspoon smoked paprika: The secret ingredient that makes these taste like they came from a restaurant
• 1/2 teaspoon garlic powder: Builds layers of flavor without burning like fresh garlic might
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the other ingredients shine

Instructions

Get your oven hot and ready:

Preheat to 400°F and line that baking sheet now, so you are not scrambling later when the potatoes are done

Bake the potatoes until completely tender:

Pierce them all over with a fork and bake directly on the rack for 45 to 50 minutes until a fork slides in easily

Crisp up the beef bacon:

Cook it in a skillet over medium heat until perfectly crisp, then drain on paper towels and crumble into bite-sized pieces

Hollow out those potatoes:

Let them cool just enough to handle, slice in half lengthwise, and scoop out most of the flesh while leaving about a quarter inch of potato attached to the skin

Crank up the heat:

Turn your oven to 425°F and arrange those potato shells skin-side down on your prepared baking sheet

Season and oil the skins:

Whisk together the olive oil, garlic powder, paprika, salt, and pepper, then brush it generously over both sides of every potato skin

Get them crispy and golden:

Bake for 10 minutes, flip them over carefully, and bake another 5 to 7 minutes until they are golden and sound hollow when tapped

Pile on the toppings:

Fill each crispy skin with cheddar cheese and those crumbled beef bacon bits, pressing gently so everything sticks together

Melt it all together:

Pop them back in the oven for 3 to 5 minutes just until the cheese is bubbly and starting to brown in spots

Finish and serve immediately:

Top each one with a dollop of sour cream, sliced green onions, and chives while they are still hot

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These became a tradition in our house after that first successful batch. Now my husband asks for them every time there is a big game on, and honestly, I never say no because the house smells incredible while they cook.

Making Them Ahead

You can bake the potatoes and scoop them out up to two days in advance. Just store the hollowed skins in the refrigerator, wrapped tightly in plastic, and pick up with the seasoning step when you are ready to finish them.

Getting the Crispiest Results

That second high-temperature bake is absolutely crucial. Do not rush it or skip the flip—the skin side needs direct heat to achieve that satisfying crunch that holds up under all those toppings.

Easy Variations

Try pepper jack for extra heat or add diced jalapeños if your crew likes things spicy. Sometimes I sprinkle everything bagel seasoning on top after the sour cream for an unexpected crunch.

• Broil for 1 to 2 minutes at the very end for restaurant-quality cheese bubbles
• Serve extra hot sauce on the side for the brave souls at your party
• Keep the toppings in separate bowls so people can build their own

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Nothing beats the sound of these coming out of the oven and hearing everyone rush toward the kitchen. Game day just would not be the same without them.

Recipe Q&A

→ What type of potatoes work best for crispy skins?

Russet potatoes are ideal due to their starchy texture, which crisps up nicely when baked.

→ How can I make the skins extra crispy?

Brushing the potato skins with olive oil and seasoning before baking, then broiling for 1-2 minutes at the end, ensures maximum crispiness.

→ Can I substitute the beef bacon?

Yes, turkey bacon or vegetarian bacon alternatives work well and suit different dietary preferences.

→ Is it possible to prepare this dish ahead of time?

You can bake the potato skins in advance and assemble just before serving to keep them crisp and fresh.

→ What toppings complement the loaded potato skins?

Besides cheddar cheese and bacon, fresh green onions, sour cream, chives, diced tomatoes, and jalapeños add flavor and texture.