Loaded Potato Skins Beef Bacon (Printable)
Crispy potato shells loaded with beef bacon, melted cheese, sour cream and green onions—the ultimate game day appetizer.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
→ Toppings
02 - 6 slices beef bacon
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup sour cream
05 - 1/3 cup chopped green onions
06 - 1/4 cup chopped fresh chives (optional)
07 - 1/4 teaspoon smoked paprika
08 - Salt and black pepper, to taste
→ Oil
09 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub potatoes and dry thoroughly. Rub each potato with olive oil and prick several times with a fork. Place on baking sheet and bake for 45 minutes, or until tender.
03 - While potatoes bake, cook beef bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.
04 - Remove potatoes from oven and let cool for 10 minutes. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4-inch shell.
05 - Brush potato skins inside and out with a little more olive oil. Sprinkle with salt, pepper, and smoked paprika. Place skins cut side down on baking sheet and bake for 8 minutes.
06 - Flip potato skins cut side up, sprinkle with cheddar cheese and beef bacon. Return to oven and bake for 5-7 minutes, until cheese is melted and bubbly.
07 - Remove from oven. Top each skin with a dollop of sour cream, green onions, and (optional) fresh chives. Serve immediately.
# Expert Advice:
01 -
- These potato skins maintain their crispy exteriors even after sitting out during a long game - a discovery I made after countless disappointing soggy appetizers.
- The beef bacon adds a deeper, richer flavor than traditional pork bacon, creating that perfect umami satisfaction that keeps everyone reaching for more.
02 -
- Cooling the potatoes for exactly 10 minutes after the first bake makes them firm enough to scoop without breaking but still warm enough to work with easily.
- Salting the potato skins before the second bake rather than after cooking draws out moisture and ensures maximum crispiness.
03 -
- Reserve the scooped potato flesh for tomorrow's breakfast - mix with an egg, some chives and leftover bacon crumbles for incredible potato pancakes.
- A quick blast under the broiler for the final 30 seconds creates those irresistible browned cheese spots without risking burnt potato edges.