Loaded Cheesy Potato Skins

These Loaded Cheesy Potato Skins are a game day must have at our home. They are so good and definitely rival any that you can get at a restaurant.
Loaded Cheesy Potato Skins Recipe
We make these Loaded Cheesy Potato Skins every year for the Super Bowl.  It’s tradition, and probably the appetizer my husband gets the most excited about!  And for good reason, they are a like a salted potato boat filled with crisp bacon and melty cheddar and are so good dipped in sour cream or our homemade ranch dressing.

 

This recipe does not have exact measurements because you can do as much or as little as you like of these.  If I fill up a cookie sheet sized pan with these, I usually use 10 to 12 potatoes, a package of bacon, and a pound of cheddar cheese shredded.  Just a tip on the cheese, it tastes a lot better if you get a block of cheese and shred it yourself as opposed to getting the pre-shredded cheese.  They pre shredded cheese is floured to keep from sticking with sometimes can really take away from the flavor.  And I’m not getting paid to say this, but I honestly prefer Tillamook cheese to every other brand I have tried.  It’s creamier and better tasting, and they let their cheese age naturally instead of genetically trying to make it age faster.  You can taste the difference.

 

Super Bowl Recipes

This recipe is one of our favorite Super Bowl Recipes.  Be sure to check out our full list of recipes for the big game.  You’ll find all kinds of saucy meats, savory appetizers, sweet treats, and delicious dips.  Everything you could possibly need to host the Super Bowl (or any tailgate / sports watching party)!  Find the full list HERE.

Loaded Cheesy Potato Skins Recipe

Other Yummy Potato Sides Dishes

If you love potatoes as much as we do you should definitely try some of these other potato  sides.  One of our most popular potato recipes is our Parmesan Potato Halves, they are a half a potato baked face down with a crispy parmesan crust.  Similar to that we have our Coconut Pecan Sweet Potato Halves.  These are loaded with a coconut and pecan pieces and have a yummy cinnamon marshmallow dip.  Similar to our Loaded Cheesy Potato Skins are our Broccoli Cheese Stuffed Potato Skins.   Both are awesome for appetizers and parties!  If you like potato wedges and fries we have traditional Potato Wedges and Loaded Potato Wedges and Sweet Potato Fries with a Tangy Chipotle Lime Dip.  If you are a potato salad lover, we have you covered!  Both our Homestyle Potato Salad and Bacon Gorgonzola Potato Salad are so incredibly good.

Cheesy Potato Skins

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Ingredients

  • Pre-baked Potatoes
  • Cheddar Cheese
  • Cooked and Crumbled Bacon
  • Melted Butter

Instructions

  • If you bake the potatoes in aluminum foil be sure to unwrap them right out of the oven so the skins don't get soggy. Once they are cool enough cut the potatoes in half and scoop out the center, leaving about a 1/2 inch layer of potato. Brush the potatoes all over with melted butter and put under the broiler for about 6 to 8 minutes or until they look a little browned. Now add the cheese and bacon and broil again for 1 to 2 more minutes or until the cheese is melted.
  • Serve with a side of sour cream sprinkled with chives.
6.8
https://www.favfamilyrecipes.com/potato-skins/

Comments

  1. Julie says:

    I could eat about a million of these!

  2. Food Junkie says:

    These look and sound delicious!

  3. Carrie @ My Favorite Finds says:

    Have you made these in the microwave? That's how I usually bake my potatoes. Just wondering your thoughts on that.

  4. Andrea says:

    These look great. I am going to try them.

  5. Andrea says:

    You inspired me to make these and I blogged about them. Check them out if you have a chance.

  6. Robin Liljenquist says:

    I Found it!!

  7. Ali S says:

    Found it!

  8. Katie says:

    foud it

  9. Katie says:

    Found it

  10. Shelby says:

    found the whisk!

  11. carissa t says:

    found it!

  12. Brittney Dix says:

    Found it!!!

  13. jennifer dietz says:

    I found it

  14. Stephanie Falzarano says:

    FOUND IT

  15. George Reid says:

    I have found that if you rub your spuds lightly with some before baking shortning, the skins will be a little crisp which makes them hold up better for making these skins.

  16. MSVCP140 says:

    🙂 OK !

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