Game Day Loaded Potato Skins (Printable Version)
Crispy potato shells filled with melted cheese, bacon, and fresh herbs for a savory snack.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Toppings
02 - 1 cup shredded cheddar cheese
03 - 4 slices bacon, cooked and crumbled
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives
07 - Salt and pepper, to taste
08 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce the potatoes several times with a fork. Bake directly on the oven rack for 40-50 minutes, or until tender.
03 - Let potatoes cool slightly, then cut each in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch shell. Reserve the scooped potato for another use.
04 - Increase oven heat to 425°F. Brush both sides of potato skins with olive oil and season with salt and pepper. Place skins cut side down on the baking sheet and bake for 10 minutes.
05 - Flip skins cut side up, sprinkle evenly with cheddar cheese and crumbled bacon. Return to oven for 5-7 minutes, until cheese is melted and bubbly.
06 - Remove from oven. Top each potato skin with a dollop of sour cream, green onions, and chives. Serve immediately.
# Expert Advice:
01 -
- The double bake method creates potato skins that are impossibly crispy on the outside while staying tender enough to bite through without effort
- Everything bakes on one sheet pan and the toppings are flexible enough to use whatever you have in the fridge
02 -
- Reserve the scooped potato flesh for mashed potatoes, potato soup, or just mix with butter and salt for an instant side dish
- Letting the potatoes cool slightly before scooping makes the flesh easier to remove without tearing the skins
03 -
- Use a pastry brush to get olive oil into every nook and cranny of the potato skins for even crisping
- Grate your own cheese from a block since pre shredded cheese has anti caking agents that prevent smooth melting