Let’s get something clear: I only watch football so I have an excuse to make (and eat) this Stuffed Potato Skins recipe. Oh, sure, I make and serve a bunch of other snacks throughout football season, but these remain my favorite.
And why not? Bacon, Cheddar Cheese, Parmesan cheese, sour cream AND potatoes? That’s a flavor touchdown, if you ask me. (Do I get points for at least knowing something about football? No? Fine. Be glad I know how to make football snacks, then.)
Now, listen: even though I provide directions to bake the potatoes, there’s no reason to knock yourself out making these on the day you plan to serve them. In fact, I like to bake a bunch of potatoes the day ahead, then scoop the flesh out to make mashed potatoes, or even potato soup. The skins keep nicely stacked in a container in the fridge overnight, and the next day I make these.
Then I eat as many of them as I can before my husband does.
- 4 large baking potatoes
- 4 tablespoons olive oil, divided
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Kosher salt, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 8 slices bacon
- 8 oz. shredded cheddar cheese
- ½ cup sour cream
- 4 green onions, sliced OR 1 tbs. chopped chives
- Put the racks on the top and middle third of the oven.
- Put a cookie sheet on the bottom rack.
- Preheat the oven to 350 F.
- Scrub the potatoes well. Dry with a towel.
- Use a fork and poke holes all over each potato in about 10 places.
- Put 1 tbsp. olive oil in a bowl. Add ½ tsp. Kosher salt.
- Add the potatoes to the bowl and mix so each potato is coated with oil and salt.
- Put the potatoes on the top rack.
- Bake the potatoes 1 hour.
- Meanwhile, cook the bacon until crispy. Drain, pat dry and crumble.
- Remove the potatoes to a baking rack to cool.
- Remove the cookie sheet.
- Turn the oven up to 475 F.
- When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise.
- Line the cookie sheet with foil. Spray it with cooking spray.
- Use a spoon to scoop out the flesh of each potato. Set it aside for some other use. (Potato soup?)
- Combine the rest of the olive oil, Parmesan cheese, Kosher salt, garlic powder, paprika and pepper and brush all over potato skins, inside and out.
- Put the potatoes on the cookie sheet, skin side up.
- Bake 8 minutes, turn the potatoes over and bake an additional 7 minutes scooped side up.
- Sprinkle the crumbled bacon and shredded cheddar into each scooped potato.
- Return the potatoes to the oven for 2 minutes, or until cheese is melted.
- Top with sour cream and chopped green onions or chives.
Obviously, these stuffed potato skins are not diet-friendly, but don’t let that make you feel guilty. Just work the calories off by cheering on your favorite team (or, if you’re Vikings fans like our family, cheer the other guys and tell yourself there’s always next year)!
Equipment I Use Making These: