Last Updated on February 5, 2022 by Kathryn Donangelo
Crispy Baked Potato Skins are coated with a garlic butter mixture, filled with melted cheese, bacon pieces, and topped with sour cream and chives. These potato skins can be easily customized, making the best appetizer or game-day snack!
If you’re looking for an easy, delicious, cheesy, and unforgettable appetizer, these Potato Skins are it. These are the ultimate game day appetizer but of course, make a perfect appetizer for just about any occasion. I love how these potato skins are baked, not fried, and can be made a day or two in advance if needed.
Everyone will love these cheesy potatoes that are crispy on the outside, stuffed with melty cheese and bacon on the inside, and topped with your favorite toppings.
Other game day recipes to add to your menu are Blue Cheese Dip, Pepperoni Pizza Dip, Crab Stuffed Mushrooms, Pizza Roll Ups, Chicken Ranch Pasta Salad, Homemade Guacamole, and Sheet Pan Chicken Nachos.
Potatoes: Russet, Yukon Gold, or sweet potatoes can all be used.
Shredded cheese: I always recommend shredding your own cheese for an extra melty texture. I use sharp or extra sharp cheddar cheese but other cheeses you can use or add are Monterey Jack, Mexican blend, American, or Colby.
Cooked bacon: turkey bacon will also work perfectly.
Butter: you can use salted or unsalted for this recipe.
Garlic powder, onion powder, paprika, salt, and pepper: used to give these potato skins flavor. You could also add red chili flakes.
Sour cream: french onion dip or plain Greek yogurt are other great alternatives.
Chives or green onions: optional toppings.
HOW TO MAKE POTATO SKINS
STEP ONE. Scoop out the center of the potatoes- leaving about 1/4 of an inch of potato on the skin.
STEP TWO. Melt butter and add garlic powder, onion powder, paprika, salt and pepper. Brush on the potato skins and place them skin side up on a baking sheet. Broil for 10 minutes.
STEP THREE. Flip the potato skins over and evenly distribute the bacon and cheddar cheese. Place back in the boiler for 2-4 minutes until the cheese has melted.
THESE POTATO SKINS ARE
- Super cheesy and loaded with bacon in each bite.
- Perfect for game days, parties, anytime you’re craving cheesy potatoes with bacon 😉
- Easy to prep the day before so all you have to do is warm them before you serve them.
- Easy to make vegetarian if desired.
- The ultimate party appetizer, who doesn’t love these little yummies?!
HOW TO BAKE POTATOES
STEP ONE. Pre-heat oven to 375 degrees F. Scrub, dry, and poke potatoes with a fork several times. Rub the potatoes with a little olive oil with your hands and sprinkle generously with salt.
STEP TWO. Place the potatoes on a baking sheet and bake for 50-60 minutes, or until they are cooked through. You should be able to pierce the center with a fork or knife.
STEP THREE. Let the potatoes cool for 20 minutes or until they are cool enough to handle.
RECIPE TIPS AND VARIATIONS
- For a healthier alternative: use turkey bacon, reduced-fat cheese, and low-fat sour cream.
- Make these vegetarian by omitting the bacon.
- Prep these potato skins a day or two before. Perfect if you are making these for a holiday, party, or occasion so all you have to do is heat them to warm the potatoes and melt the cheese.
OTHER TOPPINGS AND COMBINATIONS TO ADD:
- Broccoli and cheese: use steamed broccoli and shredded cheese such as cheddar or American.
- Ground beef and steak
- Caramelized onions
- Sauteed, steams or roasted veggies
- Buffalo chicken and blue cheese crumbles
- Chili, my Turkey Chili would be perfect on these potato skins
- Taco meat, cheese, salsa, guacamole, and sour cream
OTHER FOOTBALL FOOD
- Baked Potato Skins with Bacon by Kathryn’s Kitchen Blog
- Bavarian Party Dip by Palatable Pastime
- Chipotle Bacon Jalapeno Deviled Eggs by Daily Dish Recipes
- Fried Spinach Artichoke Cheese Balls by Magical Ingredients
- Fried Tortellini by Jolene’s Recipe Journal
- Game Day Brownie Bites by Fresh April Flours
- Jalapeno Popper Chicken Chili by Hezzi-D’s Books and Cooks
- Mexican Pork Skewers by A Day in the Life on the Farm
- Oven-Roasted Sauerkraut with Beer by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pulled Pork Sandwiches by Family Around the Table
- Slow Cooker Chorizo Queso Dip by Cheese Curd In Paradise
- Souper Bowl Chili by Our Good Life
- Spinach Dip by The Spiffy Cookie
- Walking Tacos by Jen Around the World
OTHER POTATO RECIPES TO TRY
- Slow Cooker Mashed Potatoes
- Garlic Parmesan Smashed Potatoes
- Slow Cooker Chicken and Potatoes
- Broccoli Cheddar Twice Baked Potatoes
- Herb Roasted Sweet Potatoes
CAN’T GET ENOUGH?
Subscribe and I’ll send all my newest and FREE recipes to your inbox! You can also keep up with me on Pinterest, Instagram, and Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!
Baked Potato Skins with Bacon
- 5 whole Russet potatoes; baked and cut in half lengthwise 10 total
- 2 cups cheddar cheese; shredded
- 6 slices cooked bacon, crumbled
- 2 tablespoon butter; melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- sour cream
- chives or green onions; sliced
- Scoop out the center of the potatoes- leaving about 1/4 of an inch of potato on the skin.
- Melt butter and add garlic powder, onion powder, paprika, salt, and pepper. Brush on the potato skins and place them skin side up on a baking sheet. Broil for 10 minutes.
- Flip the potato skins over and evenly distribute the bacon and cheddar cheese. Place back in the boiler for 2-4 minutes until the cheese has melted.
- Top with sour cream or french onion dip and chives. Serve and enjoy!
- How to bake potatoes: Pre-heat oven to 375 degrees F. Scrub, dry, and poke potatoes with a fork several times. Rub the potatoes with a little olive oil with your hands and sprinkle generously with salt. Place the potatoes on a baking sheet and bake for 50-60 minutes, or until they are cooked through. You should be able to pierce the center with a fork or knife. Let the potatoes cool for 20 minutes or until they are cool enough to handle.