Game Day Potato Skins
Crispy game-day potato skins loaded with cheddar, bacon, and green onions—served with sour cream for dunking between plays. Bake potatoes first, crisp the shells, then load and melt until everything is steaming hot.
🛒Ingredients
- 6 medium russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more for shells
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar
- 6 slices bacon, cooked crisp and crumbled
- 1/3 cup sliced green onions
- 1/2 cup sour cream
- Optional: jalapeño slices, ranch drizzle
🔧Kitchen Tools Needed
- Baking sheet
- Spoon for scooping
- Instant-read thermometer
- Knife
📝Instructions
- 1
Preheat oven to 400°F. Prick potatoes; rub with 1 tablespoon oil and a pinch of salt. Bake directly on the rack 45–55 minutes until tender.
- 2
Cool 10 minutes. Halve lengthwise; scoop out most of the flesh leaving a 1/4-inch shell (save flesh for mashed potatoes another day).
- 3
Brush shells inside and out with remaining oil; season with salt, pepper, and garlic powder. Place cut-side up on a sheet. Bake 10–12 minutes to crisp.
- 4
Fill with cheddar and bacon. Bake 5–8 minutes until cheese is melted and bubbling hot (about 165°F).
- 5
Top with green onions; serve with sour cream. Refrigerate leftovers within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
❓Frequently Asked Questions
Air fryer crisp?
After scooping, air-fry shells at 400°F 5–7 minutes before filling.
Make ahead?
Bake and scoop potatoes a day ahead; crisp and load before kickoff.
Vegetarian?
Skip bacon; add black beans or extra green onion and smoked paprika.
What about scooped potato?
Mash with butter for a second side, or freeze for soup thickener.
Food safety?
Bacon fully cooked; cheese melt steaming hot (~165°F); dairy dips chilled; 2-hour rule.
