Potato Skins are the perfect snack for football watching! Crispy potato skins filled with bacon, cheddar cheese, sour cream, and green onions.
I spent most of my life living in college football land. We watched NFL on Sundays because there was nothing else on but since our closest team was a good 3 hours away, we never got really swept away in Super Bowl excitement.
But now that we’re in Colorado. You guys.
The baby and I went to the grocery store on Sunday before the games began and we were literally the only people there that weren’t wearing a Broncos shirt. The store had tables full of Broncos cupcakes, Broncos cookie cakes, and – weirdly enough – Broncos caramel apples.
I couldn’t resist Broncos mania. I walked out of the store with a toddler-sized Broncos shirt and justified it with “HE WAS BORN HERE! HE’S A FAN!”
Since my team (Saints) aren’t exactly known for making it to the Super Bowl, I’m usually all about the food instead of the game. And potato skins are kind of the ultimate football food, right?
I can’t even tell you the last time I had some but when my mom was visiting last month she was talking about them and I haven’t stopped thinking about them since. Both sides of the potato get a bit crispy, and with the melty cheese? Just perfection. I already want to make them again.
Ingredients
- Russet potatoes – russet potatoes are perfect for potato skins because they’re generally large potatoes and their skin is also thick enough that it stays together when you scrape the insides out. The skin also crisps up beautifully!
- Canola oil – you can use another oil if you prefer. This is going to be brushed on the potato skins to make them crispy when they are baked.
- Butter – this is mixed with the oil to make sure the potato skins are crispy and so delicious.
- Salt – you are going to sprinkle salt on the actual skins of the potatoes so they are salty and delicious.
- Cheddar cheese – if you prefer a different cheese, go for it. But cheddar is the classic.
- Bacon – you want to cook and chop the bacon into pieces before adding it to the potatoes
- Green onions – for topping. The green onions add the best brightness and pop of color to the finished potato skins.
- Sour cream – just a dollop on top of each of the finished potato skins.
How To Make Potato Skins
- Prepare. Rub the skin of the potatoes with canola oil.
- Bake. Bake potatoes until skin is crisp and potatoes are tender, about 30 to 40 minutes. Cool until you can handle the potatoes.
- Scoop. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
- Brush. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt.
- Bake. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
- Add toppings. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon.
- Bake. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
- Serve. Serve immediately with sour cream and green onions.
More Football Snacks
- Buffalo Chicken Dip
- Jalapeno Popper Dip
- Chicken Burrito Dip
- Cheesy Sausage and Spinach Dip
- Fancy Pigs in a Blanket
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Potato Skins
Ingredients
- 8 whole, small russet potatoes
- 4 tablespoons canola oil
- 2 tablespoons butter
- salt
- 1-½ cup grated cheddar cheese
- 8 slices bacon, cooked and chopped
- 2 green onions, sliced
- ½ cup sour cream
Instructions
- Preheat oven to 400F.
- Scrub potatoes and dry completely. With a paper towel (or your hands) rub the skin of the potatoes with 2 tablespoons of the canola oil.
- Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.
- Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
- Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
- Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
- Serve immediately with sour cream and green onions.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 249mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 7g
Nutmeg Nanny says
I can’t resist potato skins :) these looks amazing!
Jamie | Jamie's Recipes says
Football mania is a little crazy. When we moved to Nebraska I couldn’t believe how everyone was decked out in Huskers gear on Saturdays. Game time is my favorite time to shop since all the stores turn into ghost towns.
I’m totally into the Super Bowl for the food! These potato skins look incredible!