Loaded Cheesy Potato Skins are a game day must! Crisp bacon, tender potato and lots of gooey cheese, this recipe rivals anything you can get at a restaurant.
Preheat oven to 400 degrees.Wash and dry each potato. Using a fork, poke through the skin of each potato 8 to 10 times. Rub a light coat of olive oil, cooking oil, or shortening over each potato.
Place potatoes on middle rack of oven. Place a baking sheet on the lower rack to catch drippings. Bake for 1 hour.
Potato Skins:
Cool potatoes on a cooling rack for 10-15 minutes. Cut each potato in half. Scoop out some of the center, leaving about a 1/2 inch layer of potato.
Use a pastry brush to brush the potatoes all over with melted butter. Place the potatoes on a baking sheet and broil on high for about 4 to 6 minutes. The skins should turn golden brown.
Divide the cheese and bacon crumbles evenly to the scooped side of the 12 potato skins. Broil again for 1 to 2 minutes or until the cheese is melted.
Serve hot with one or several dipping sauces.
Dipping sauce options:
Sour cream and chives: Mix 1 cup sour cream with 1 tablespoon chives. Chill 1 hour before serving.