Game Day Loaded Potato Skins (Printable version)
Crispy potato shells layered with cheddar, beef bacon, and fresh green onions for a flavorful starter.
# Ingredient list:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Toppings
02 - 6 slices beef bacon, cooked until crisp and crumbled
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup sour cream for serving
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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pierce each potato several times with a fork. Place directly on oven rack and bake for 45-50 minutes until completely tender when pierced with a fork.
03 - While potatoes bake, cook beef bacon in a skillet over medium heat until crisp. Transfer to paper towel-lined plate to drain, then crumble once cooled.
04 - Let baked potatoes cool until safe to handle. Slice each potato in half lengthwise and carefully scoop out most of the flesh, leaving about 1/4-inch thick shells. Reserve scooped flesh for another use.
05 - Raise oven temperature to 425°F. Arrange potato skins skin-side down on the prepared baking sheet.
06 - Whisk together olive oil, garlic powder, smoked paprika, salt, and pepper in a small bowl. Brush both sides of each potato skin generously with the seasoned oil mixture.
07 - Bake potato skins for 10 minutes, then flip and bake for another 5-7 minutes until golden and crispy throughout.
08 - Remove from oven and evenly distribute shredded cheddar and crumbled beef bacon among the potato skin cavities.
09 - Return to oven for 3-5 minutes until cheese is fully melted and bubbly. Watch closely to prevent burning.
10 - Top each potato skin with a dollop of sour cream, sliced green onions, and fresh chives. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- That beef bacon adds a smoky depth regular bacon just cannot match
- These potato skins stay impossibly crispy even under all those toppings
02 -
- Leaving too much potato flesh inside makes them heavy and gummy instead of light and crispy
- The beef bacon needs to cool completely before crumbling, or it will not break into those perfect little bits
03 -
- Use a pastry brush for the oil mixture to get into every nook and cranny
- Let the skins cool for just 2 minutes before adding toppings so the cheese does not slide right off