This restaurant-quality stuffed potato skins recipe makes perfectly seasoned spuds with crispy exteriors, smoky bits of bacon, and loads of melted cheese topped with a dollop of sour cream.
I only watch football so I have an excuse to make (and eat) this Stuffed Potato Skins recipe. Oh, sure, I prepare and serve a bunch of other snacks throughout football season, but these remain my favorite.
And why not? Bacon, cheddar cheese, Parmesan cheese, AND potatoes? That’s a flavor touchdown if you ask me.
Stuffed Potato Skins Recipe
I Only Watch for the Food
Do I get points for at least knowing something about football? No? Fine. Glad I know how to make football snacks, then.
Don’t get me wrong: I’ve got nothing against football. I’ve sat and listened to the games every Sunday and Monday, and now Thursday nights, for years. I’ve gone to live games and I’ve tailgated.
But I do not understand it. I’ve tried, but asking a football fan to explain the game to you during the game is not okay. Oh, they’re kind enough to start with: they’ll talk, with one eye on the TV, about how “we” need a forward push and why it takes four downs to make one down.
Try to get them to explain that last part, though, and you get The Scowl. Or maybe that’s just my husband. The poor man explained football to me so many times that we both just gave up. He watches and screams at the television. I browse Instagram and say “Go sports!” whenever he starts cheering.
We Do a BIG Game Day Spread
Boy, do we eat. We’ll go through a plate of my Stuffed Potato Skins Recipe, plus a batch of Homemade Wheat Thins spread on Homemade Pimento Cheese. Sometimes, if I’ve been in a cooking mood, we’ll have Homemade Bologna to go with it all, too.
Hm. I may have just figured out why my diets always fail.
Make Ahead Tips
If you happen to be a football fan, there’s no reason to knock yourself out making these on Game Day. I like to bake a bunch of potatoes the day before, scoop the flesh out while they’re warm then then chill everything. The skins themselves keep nicely stacked in a container in the fridge overnight.
The next day, brush with the oil and spice mixture, bake them on both sides until they’re slightly crispy, then stuff and bake them some more.
The winner is the one who eats the most. Or that’s how it works in my house, at least.
Stuffed Potato Skins
- 4 potatoes - large Russets
- 2 tbsp sea salt - divided
- 1/4 cup olive oil - divided
- 2 tablespoon Parmesan cheese - grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 4 slices bacon - cooked and crumbled
- 1/2 cup cheddar cheese - finely shredded
- 2 green onions - sliced (whites and greens separated)
- sour cream - optional
- chives - minced (optional)
Bake the potatoes
- Put the racks on the top and middle third of the oven. Put a cookie sheet on the bottom rack. Preheat the oven to 400°F / 200° C / gas mark 6.
- Wash the potatoes. Dry very well with a towel. Using a fork, poke each potato 10 times.
- In a bowl, combine 1 tbsp. olive oil and 1 tbsp. sea salt. Add the potatoes and mix so each potato is coated with oil and salt. Place the potatoes on the top rack over the cookie sheet and bake for 1 hour.
Make the filling
- In a small bowl, combine the remaining oil, Parmesan cheese, salt, and spices. Set aside.
- In a medium bowl, combine the chopped bacon, cheddar cheese, and minced white parts of the green onions.
Make the skins
- Remove the cookie sheet from the oven. Set aside. Increase the oven temperature to 475°F / 245°C / gas mark 7.
- When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise. Using a spoon, scoop the flesh out of each potato leaving a 1/4 edge on the bottom and sides. (Discard or use for another purpose.)
- Brush the inside of the skins with the oil and spice mixture then turn them upside down and place them on the cookie sheet. Brush the outside of the skins and bake cut side down for 6 minutes. Turn cut-side up and bake an additional 6 minutes.
- Remove the skins from the oven and stuff with the bacon-cheese mixture. Return them to the cookie sheet and bake for 3 to 4 minutes, until cheese is melted and begins to bubble.
- Sprinkle with the minced green parts of the green onions. Top with sour cream and minced chives if desired.