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Best Game Day Loaded Potato Skins Recipe for Crowds

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Crispy, cheesy, and smoky loaded potato skins perfect for game day. This double-baked method ensures shatteringly crisp shells with a creamy, indulgent filling that will disappear fast at any party.

Ingredients

Scale
  • 6 medium Russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt (kosher)
  • ½ teaspoon freshly ground black pepper
  • 1½ cups shredded sharp cheddar cheese
  • 8 strips thick-cut bacon, cooked and crumbled
  • ½ cup full-fat sour cream
  • 4 green onions, sliced
  • Optional: jalapeño slices, hot sauce (e.g., Frank’s or Cholula), ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 400°F (200°C). Allow 15 minutes for full preheat.
  2. Scrub potatoes clean, rinse under cold water, and dry thoroughly.
  3. Prick each potato 4-5 times with a fork to allow steam to escape.
  4. Rub potatoes evenly with olive oil, then sprinkle with coarse salt and pepper.
  5. Place potatoes directly on oven rack with a baking sheet on the rack below to catch drips. Bake 50-60 minutes until skins are crispy and a knife slides through easily.
  6. Let potatoes cool for 10 minutes. Handle with a towel if needed.
  7. Cut each potato in half lengthwise. Let cool another 5 minutes.
  8. Using a melon baller or small spoon, scoop out insides, leaving about ¼ inch of potato attached to the skin. Save scooped potato for another use.
  9. Place potato skins on a wire rack set inside a rimmed baking sheet.
  10. Brush inside of each skin with a little olive oil and sprinkle with a pinch of salt.
  11. Bake empty skins for 10 minutes at 400°F (200°C) until golden and edges are crunchy.
  12. Flip each skin over and bake another 5 minutes to crisp the outside.
  13. Flip skins back to skin-side down. Fill each with shredded cheese and crumbled bacon (about 2 tablespoons cheese per skin).
  14. Bake 8-10 minutes until cheese is melted and bubbly.
  15. Remove from oven, let rest 2 minutes. Top with a dollop of sour cream and sprinkle of green onions. Serve immediately.

Notes

Don’t skip the double bake or wire rack for crispiest results. Shred cheese from a block for best melting. Cook bacon until very crispy before adding. Save scooped potato for mashed potatoes or soup. For make-ahead: bake and scoop potatoes up to 2 days ahead, store empty skins in fridge, then do second bake and toppings when ready. To reheat leftovers: oven at 375°F for 8-10 minutes on wire rack. To freeze: assemble unbaked skins, freeze solid, then bake from frozen at 400°F for 15-18 minutes.

Nutrition

Keywords: loaded potato skins, game day appetizer, crispy potato skins, bacon cheese potato skins, Super Bowl snack, party appetizer, double-baked potato skins

Find it online: https://twinkletaste.com/best-game-day-loaded-potato-skins-recipe-for-crowds/