Loaded Potato Skins
These crispy loaded potato skins are filled with melted cheese, crispy bacon, and finished with cool sour cream for the perfect game day bite. Each shell is twice-baked to achieve a perfectly crunchy exterior that holds up to generous toppings.
Crispy twice-baked potato skins loaded with cheese, bacon, and sour cream for game day snacking.
Nutrition per serving
Ingredients
main
filling
topping
garnish
Instructions
Bake the Potatoes
Preheat oven to 400 degrees F. Scrub the russet potatoes clean and pierce each one several times with a fork. Rub the skins with olive oil and bake directly on the oven rack for 55 to 60 minutes until tender throughout when pierced with a knife.
Scoop and Prepare Shells
Let the potatoes cool for 10 minutes until safe to handle. Cut each potato in half lengthwise and scoop out most of the interior flesh leaving about a quarter inch shell. Brush the inside and outside of each shell lightly with remaining olive oil.
Crisp and Fill
Place the shells cut side down on a baking sheet and bake at 425 degrees F for 10 minutes to crisp them up. Flip them over, fill each shell with shredded cheddar and crumbled bacon, then return to the oven for 5 more minutes until the cheese is fully melted.
Top and Serve
Remove the potato skins from the oven and transfer to a serving platter. Add a small dollop of sour cream to each skin and sprinkle generously with fresh chopped chives. Serve immediately while still hot and crispy.
Substitutions
Common mistakes
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