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.
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.
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.
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.