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Crispy Loaded Baked Potato Skins: Easy Game Day Appetizer

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These crispy loaded baked potato skins are the ultimate game day appetizer—crunchy, cheesy, and packed with flavor. Easy to prep ahead and impossible to stop eating, they’re perfect for parties or a cozy night in.

Ingredients

Scale
  • 6 medium russet potatoes (about 8 ounces each, scrubbed clean)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt (plus more for the water)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
  • 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
  • 6 slices thick-cut bacon (cooked until crispy and crumbled)
  • 1/2 cup sour cream (full-fat)
  • 1/4 cup chopped fresh chives or scallions
  • Pickled jalapeños (optional, for serving)
  • Hot sauce (optional, for serving)
  • Extra shredded cheese (optional, for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry. Prick each potato 4-5 times with a fork. Place directly on oven rack or on a baking sheet. Bake for 50-60 minutes until skins are crisp and a fork slides in easily. Let cool for 10 minutes.
  2. Cut each potato in half lengthwise. Using a melon baller or small spoon, scoop out the flesh, leaving about a 1/4-inch (6mm) border of potato attached to the skin. Save the scooped potato flesh for another use.
  3. In a small bowl, whisk together olive oil, kosher salt, black pepper, garlic powder, and smoked paprika. Using a pastry brush, coat the inside and outside of each potato skin with this mixture.
  4. Place seasoned potato skins cut-side up on a parchment-lined baking sheet. Bake at 400°F (200°C) for 10 minutes. Flip them over (cut-side down) and bake for another 10 minutes.
  5. Remove baking sheet from oven and flip skins back to cut-side up. Sprinkle shredded cheddar and Monterey Jack cheese evenly inside each skin. Return to oven and bake for 5-7 minutes until cheese is melted, bubbly, and just starting to brown at the edges.
  6. Remove from oven and immediately sprinkle crumbled bacon over the melted cheese. Let cool for 2-3 minutes. Top with a dollop of sour cream and a generous sprinkle of fresh chives or scallions. Serve hot with extra hot sauce and pickled jalapeños on the side if desired.

Notes

For best results, shred your own cheese from a block—pre-shredded cheese contains anti-caking agents that affect melting. To make ahead, bake the potatoes, scoop them, and season the skins up to 24 hours in advance. Store covered in the fridge, then do the final bake and cheese melt right before serving. For extra crispiness, place the potato skins on a wire rack set inside the baking sheet for the final bake.

Nutrition

Keywords: potato skins, loaded potato skins, game day appetizer, crispy potato skins, baked potato skins, bacon, cheddar, sour cream

Find it online: https://rowanrecipes.com/crispy-loaded-baked-potato-skins-easy-game-day-appetizer/