Loaded Potato Skins (The Game Day MVP Everyone Fights Over)

Potato skins disappear fast. Plan accordingly.

These are everything you want: crispy edges, fluffy centers, salty bacon, melted cheddar, and a cool dollop of sour cream. Bake, scoop, fill, bake again. No deep fryer required. Just a hot oven and hungry people.

Ingredients

Serves 4 as appetizer (8 skins).

• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked crisp and crumbled
• 2 green onions, thinly sliced
• Sour cream for serving

Step-by-Step Instructions

Step 1: Bake Potatoes

1. Preheat oven to 400°F (200°C). Prick potatoes with a fork.
2. Bake directly on rack for 50-60 minutes until tender.

Step 2: Scoop

1. Let potatoes cool until handleable. Cut in half lengthwise.
2. Scoop out flesh, leaving a ¼-inch wall. Save flesh for mashed potatoes later.

Step 3: Crisp the Skins

1. Brush skins inside and out with olive oil. Sprinkle with salt and pepper.
2. Place on a baking sheet, skin-side up. Bake 10 minutes. Flip. Bake another 5 minutes.

Step 4: Fill and Melt

1. Fill each skin with cheddar, bacon, and green onions.
2. Bake 5 more minutes until cheese is bubbly.

Step 5: Serve

1. Top with a dollop of sour cream and extra green onions. Serve hot.

Summary

Prep Time: 15 minutes | Cook Time: ~75 minutes | Total Time: ~90 minutes

Yield: 8 potato skins

Difficulty: Easy

Storage Notes

Refrigerate:

Store fully baked skins in an airtight container for up to 3 days. Reheat at 375°F for 8-10 minutes. Not microwave-friendly (soggy disaster).

Freeze Before Second Bake:

After scooping and crisping, freeze skins on a tray. Then transfer to a bag. Bake from frozen: fill with toppings, bake at 400°F for 12-15 minutes.

Pro Tip:

Don’t toss the scooped potato! Make quick mashed potatoes or add to soup.

AIR FRYER OPTION:

After scooping, air fry skins at 375°F for 5 minutes. Fill. Air fry 3 more minutes. Faster and extra crispy.