Loaded Cheesy Potato Skins
Loaded Cheesy Potato Skins are a favorite staple for the Super Bowl, or just about any casual family gathering, and it’s an appetizer my husband looks forward to more than the actual game! They are a like a salted potato boat filled with crisp bacon and melted gooey cheddar and are so good dipped in sour cream or our homemade ranch dressing. They’re really easy to make, and you only need four ingredients! 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.
Tips for Loaded Cheesy Potato Skins
- 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 a dozen Russet potatoes, a package of bacon, and a pound of shredded cheddar cheese.
- 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. The pre-shredded cheese is floured to keep from sticking with sometimes can really take away from the flavor.
- 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, and you can really taste the difference.
- You can cook up your own bacon, or buy it pre-cooked and crumbled in the grocery store, but steer clear of those tough bacon bits.
More Yummy Potato Side Dishes
If you love potatoes as much as we do you should definitely try some of these other potato sides:
- Parmesan Potato Halves
- Coconut Pecan Sweet Potato Halves
- Broccoli Cheese Stuffed Potato Skins
- Traditional Potato Wedges
- Loaded Potato Wedges
- Sweet Potato Fries with a Tangy Chipotle Lime Dip
- Homestyle Potato Salad
- Bacon Gorgonzola Potato Salad
How to Make Loaded Cheesy Potato Skins
Potato Baking Tip:
- 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 the baked potatoes are cool enough cut the potatoes in half and scoop out some of the center, leaving about a 1/2 inch layer of potato.
- Brush the potatoes all over with the melted butter and put under the broiler for about 6 to 8 minutes or until they look a little browned. (optional: sprinkle the skin side with a little bit of kosher salt)
- Add the cheese and bacon to the scooped side of the potatoes and broil again for 1 to 2 minutes or until the cheese is melted.
- Serve hot with a side of sour cream. (optional: sprinkle sour cream with chives)