Game Day Loaded Potato Skins (Printable)

Crispy potato skins layered with cheddar, beef bacon, sour cream, and chives for a flavorful treat.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean

→ Toppings

02 - 6 slices beef bacon, cooked until crisp and crumbled
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup sour cream for serving
05 - 2 green onions, thinly sliced
06 - 1 tablespoon fresh chives, finely chopped

→ Seasonings & Oil

07 - 2 tablespoons extra virgin olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pierce each potato several times with a fork to allow steam to escape. Arrange directly on the oven rack and bake for 45 to 50 minutes until completely tender when pierced with a fork.
03 - While potatoes bake, cook beef bacon in a medium skillet over medium heat for 5 to 7 minutes per side until crisped. Transfer to paper towels to drain, then crumble into coarse pieces once cooled.
04 - Allow baked potatoes to cool for 5 minutes until safe to handle. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving approximately 1/4-inch thick shells. Reserve the scooped potato flesh for another use.
05 - Raise oven temperature to 425°F. Arrange the hollowed potato skins cut-side down on the prepared baking sheet.
06 - In a small bowl, whisk together olive oil, garlic powder, smoked paprika, salt, and black pepper until well combined. Brush both sides of each potato skin generously with the seasoned oil mixture.
07 - Bake potato skins at 425°F for 10 minutes. Flip each skin over and continue baking for an additional 5 to 7 minutes until golden and crisped throughout.
08 - Remove baking sheet from oven. Turn potato skins cut-side up. Distribute shredded cheddar cheese evenly among the skins, then sprinkle with crumbled beef bacon.
09 - Return to oven and bake for 3 to 5 minutes until the cheese is fully melted and bubbling. Watch closely to prevent burning.
10 - Transfer loaded potato skins to a serving platter. Top each with a dollop of sour cream, sliced green onions, and fresh chives. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • Beef bacon brings this incredible smoky depth that regular pork bacon just cant match
  • These skins get insanely crispy without turning into rock hard shells
  • Everyone can customize their own toppings which makes it perfect for picky eaters
02 -
  • I learned the hard way that scooping out too much potato flesh makes the shells collapse under the weight of toppings so leave at least a quarter inch
  • The double baking process is non-negotiable for getting that restaurant quality crispiness instead of soggy skins
03 -
  • Rubbing a little oil on the potato skins before the first bake helps them develop this incredible crackly texture
  • Let the beef bacon cool completely before crumbling or it will steam itself and lose that perfect crunch

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