Loaded Potato Skins

Budget-friendly, versatile, and so easy to make, potato skins are a legendary party appetizer for good reason. If you're throwing the Super Bowl party this year, this easy app is a must-have. I went with the classic loaded version seen here, but don’t hesitate to set out a wide variety of toppings and fillings so everyone can customize!

How To Make Loaded Potato Skins

INGREDIENTS

• Potatoes: There’s only one potato for loaded skins, in my book: russets! They're large enough to hold plenty of fillings, and their skins are tough enough to hold up under all the prep work.
• Olive Oil: Brushing the potatoes with oil before baking sets the skins on the path to golden crispness, and using extra-virgin olive oil adds an extra layer of flavor.
• Bacon: Crispy bacon is an inarguably delish component of classic potato skins. Here, I take the bacon one step further by brushing the hollowed-out spuds with rendered bacon fat before returning them to the oven. The result: potato skins that are positively infused with deep, smoky bacon flavor.
• Cheddar: I’ve played around with other cheeses, but I always come back to cheddar. Its sharp, tangy flavor gives the loaded skins just the lift they need.
• Sour Cream: Brings cool, creamy contrast and still more tang.
• Scallions: A sprinkling of thinly sliced scallions adds a fresh, mildly oniony bite to the dish that really brightens it up.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 425º, then prep your potatoes. Scrub them clean under cool running water, then pat them as dry as you can—this is key, as less moisture means crispier skins. Place the potatoes on a heatproof plate and prick them a few times with a fork. Microwave the potatoes on high power for 5 minutes; this kickstarts the cooking and dramatically reduces baking time. Transfer the potatoes to a parchment-lined baking sheet, brush with oil, and season with salt.

Bake the potatoes (in the oven) until tender all the way through, 20 to 25 minutes. Let sit until cool enough to handle; leave the oven on.

While the potatoes are baking, fry the bacon in a large skillet over medium-high heat until crisp and most of the fat has cooked out, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Reserve the bacon fat; you’ll need it for brushing over the potatoes.

Cut potatoes in half lengthwise. Scoop out the flesh from each potato half, making sure to leave about 1/4"-thick shell. (Save the flesh for another use, like horseradish mashed potatoes!) An ice cream scoop works well for this, but a tablespoon will more than get the job done. Brush the potatoes all over with the reserved bacon fat; arrange skin side up on the baking sheet.

Bake the bacon-slicked potato skins until golden brown and crisp, about 20 minutes.

Reduce the oven temperature to 375º. Sprinkle the cheddar over the potatoes and return them to the oven. Bake until the cheese is melted, about 5 minutes.

Transfer the potatoes to a platter. Top with bacon, dollop with sour cream, and sprinkle with scallions.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What should I top my potato skins with? For this recipe, we had to go the classic loaded route: cheddar, sour cream, bacon, and scallions (or chives). But feel free to get creative with your toppings! Buffalo chicken and blue cheese crumbles are a classic game day pairing, while chili and cheese makes this app extra hearty.
• Can I make these potato skins in advance? At least in part, yes! You can boil the potatoes and scoop them out up to 2 days in advance. When you cook your bacon day-of, you can brush the bacon fat all over and crisp the potatoes up in the oven. You can even shred the cheese in advance! Everything else should be left until day-of for optimized freshness.
• What do I do with the scooped-out part of the potato? Well, maybe this is too obvious, but you could make mashed potatoes! If you want to get more creative, you could make these fried mashed potato balls—they also make great party apps!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days.