These Baked & Loaded Potato Skins are the perfect appetizer for football season.

Football isn’t a huge thing where I live – but my family is a football family.

My grandfather was a coach, my dad played until he joined the military, and I even played until 9th grade when it became glaringly obvious that while I stopped growing in 5th grade, everyone else didn’t!

I grew up with a statue of Joe Namath in my home the way that other Irish-Italian families have statues of saints – so yea, watching football together as a family is an honored tradition.

One of the best things about getting together to watch the game is the food! Game day food is always indulgent and delicious – and my personal favorite are Potato Skins.

I bake mine rather than deep fry so that I can load them up with all of the cheese, bacon and sour cream I want. It’s all about balance, amirite?

By brushing the baked potatoes with a bit of oil, you still get that crunchiness of deep-fried restaurant potato skins. You can swap out the toppings based on your personal preferences or dietary needs – but I just go for the classic combo of bacon and cheese.

Ingredients for Baked Potato Skins

5 russet potatoes, scrubbed
1/4-1/2 cup vegetable or olive oil
3 strips bacon
Salt & pepper, to taste
2 cups cheddar cheese
Sour cream, optional garnish
Salsa, optional garnish
Chives or green onions, optional garnish

Tip: swap out the cheese, bacon and toppings for your desired toppings. Each potato makes 2 potato skins – increase the recipe as needed for your crowd.

Kitchen Tools You May Find Helpful

Casserole dish
Kitchen knife <– this is the set I use
Frying pan
Cheese grater
Fork

How to Make Baked & Loaded Potato Skins

Cut potatoes in half and skewer with a fork to create several holes in the white flesh (not the skin).

Place on a wet napkin draped over a microwave-safe plate and heat for 12-14 minutes.

Let stand until cool to the touch.

Meanwhile, cook your bacon strips and set aside.

Preheat oven to 475F

Place 1/4 cup of oil in a oven-safe casserole dish.

Scoop the white flesh out of the potatoes – this can be discarded or saved for another use.

Season the potatoes and then place cut-side down in the casserole dish.

Bake the potatoes for 8 minutes, then remove from oven. Flip and fill with cheese and bacon.

Bake until cheese is completely melted, approximately 8 minutes.

Garnish or top as desired and serve. Makes 10.

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Yield: 10

Loaded Potato Skins

Name: Loaded Potato Skins
Prep time: 20 min
Cook time: 16 min
Yield: 10
Ingredients: 5 russet potatoes, scrubbed; 1/4-1/2 cup vegetable or olive oil; 3 strips bacon; Salt & pepper, to taste; 2 cups cheddar cheese; Sour cream, optional garnish; Salsa, optional garnish; Chives or green onions, optional garnish

These Baked & Loaded Potato Skins are the perfect appetizer for football season. A healthier version of an indulgent pub classic you can make at home

Prep Time 20 minutes

Cook Time 16 minutes

Ingredients

5 russet potatoes, scrubbed
1/4-1/2 cup vegetable or olive oil
3 strips bacon
Salt & pepper, to taste
2 cups cheddar cheese
Sour cream, optional garnish
Salsa, optional garnish
Chives or green onions, optional garnish

Instructions

Cut potatoes in half and skewer with a fork to create several holes in the white flesh (not the skin).
Place on a wet napkin draped over a microwave-safe plate and heat for 12-14 minutes.
Let stand until cool to the touch.
Meanwhile, cook your bacon strips and set aside.
Preheat oven to 475F
Place 1/4 cup of oil in a oven-safe casserole dish.
Scoop the white flesh out of the potatoes - this can be discarded or saved for another use.
Season the potatoes and then place cut-side down in the casserole dish.
Bake the potatoes for 8 minutes, then remove from oven. Flip and fill with cheese and bacon.
Bake until cheese is completely melted, approximately 8 minutes.
Garnish or top as desired and serve. Makes 10.