Game Day Loaded Potato Skins (Printable)

Crispy potato skins layered with cheddar, beef bacon, and fresh chives for a flavorful snack.

# Ingredient List:

→ 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.
02 - Pierce the potatoes several times with a fork. Bake directly on the oven rack for 45–50 minutes, or until fork-tender.
03 - While the potatoes bake, cook the beef bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and crumble once cooled.
04 - Let the 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 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.
08 - Remove skins from oven. Sprinkle the insides evenly with shredded cheddar and crumbled beef bacon.
09 - Return to oven for 3–5 minutes, or until cheese is melted and bubbly.
10 - Top each potato skin with a dollop of sour cream, sliced green onions, and chives if desired. Serve warm.

# Expert Tips:

01 -
  • The crispy skin and seasoned shell create that perfect crunch everyone fights over
  • Beef bacon adds a smoky depth that regular bacon cannot match
  • You can prep the potatoes ahead and finish them right before guests arrive
02 -
  • Scooping out too much potato flesh will make the shells collapse so leave at least a quarter inch thickness
  • Letting the potatoes cool slightly after the first bake makes them easier to handle and slice cleanly
  • The extra bake at a higher temperature is what creates that restaurant style crunch that holds up under toppings
03 -
  • Rub the insides of the potato skins with a little of the bacon drippings before the final bake for extra flavor
  • Use a small ice cream scoop to portion the sour cream so each skin gets the same amount

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