Feb 1, 2017

Cheesy Game Day Potato Skins

Prep Time: 1 hr
Cook Time: 30 mins
I went with classic potato skin toppings of cheddar cheese, crumbled bacon, sour cream, chives and jalapeño but feel free to switch up the toppings as you please!

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Potato skins are a game day classic! When planning for this recipe, look for the large bags of potatoes; they usually have the smaller size potatoes in them. I went with classic toppings of cheddar cheese, crumbled bacon, sour cream, chives and jalapeño but feel free to switch up the toppings as you please!

Save the scooped out middle to use for mashed potatoes, croquettes, a topping for shepherds pie or waffled potatoes.

Cheesy Game Day Potato Skins

cheesy game day potato skins recipe from cooking with cocktail rings

Key Ingredients in This Recipe

  • Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light. They also have enough surface area to be able to scoop out the flesh and fill the skins.
  • Bacon – I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with another type of bacon or even pancetta in this recipe. To cook the bacon I recommend adding sliced strips to a cold pan then cooking it over medium heat until crispy. Starting the pan cold allows the fat to render evenly and slowly.
  • Cheddar Cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
closeup game day loaded potato skins recipe from cooking with cocktail rings

How to Make Potato Skins

  1. Prep the potatoes. Preheat oven to 400ºF. Pierce each potato with a fork or knife several times to allow heat to escape during the cooking process.
  2. Bake the potatoes. Arrange potatoes in a single layer on a baking sheet and bake until the potato skins are crisp and the potatoes can easily be pierced with a knife, about 1 hour.
  3. Scoop out potatoes. Remove the potatoes from the oven and allow them to cool to the touch. Slice the potatoes in half lengthwise and use a spoon to gently scoop out the flesh, leaving about ¼” of flesh. Set aside in medium mixing bowl and reserve for another use (like mashed potatoes).
  4. Season potato skins. Heat the oven to broil. Brush both the flesh sides and the skin sides of the potatoes with butter and season all over with salt and pepper.
  5. Broil skin-side up. Arrange the potato halves, skin-side up on a baking sheet and broil until crisp and golden, about 3 minutes, checking occasionally and rotating the pan halfway through.
  6. Flip and add toppings. Flip the halves over and broil for an additional 2 minutes, until the top edges just start to brown. Top each with cheese and bacon and broil until the cheese has melted, about an additional 2 minutes.
  7. Assemble and serve. Remove from the oven, arrange on a platter and serve topped with sour cream, jalapeño slices and chives. Serve immediately.
game+day+potato+skins-1.jpg

Other Recipes to Try

If you enjoy this potato skins recipe, I recommend checking out some of these:

Cheesy Game Day Potato Skins

Print Pin
Prep Time 1 hr
Cook Time 30 mins
Serves 16 potato skins

Ingredients:

  • 8 small 3-inch to 4-inch long russet potatoes, about 2 pounds, scrubbed and thoroughly dried
  • 4 tablespoons unsalted butter, melted
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup cooked crumbled applewood smoked bacon
  • ½ cup sour cream
  • 1 medium jalapeño, thinly sliced
  • 2 tablespoons chopped chives

Instructions:

  • Preheat oven to 400ºF. Pierce each potato with a fork or knife several times to allow heat to escape during the cooking process.
  • Arrange potatoes in a single layer on a baking sheet and bake until the potato skins are crisp and the potatoes can easily be pierced with a knife, about 1 hour.
  • Remove the potatoes from the oven and allow them to cool to the touch. Slice the potatoes in half lengthwise and use a spoon to gently scoop out the flesh, leaving about ¼” of flesh. Set aside in medium mixing bowl and reserve for another use.
  • Heat the oven to broil. Brush both the flesh sides and the skin sides of the potatoes with butter and season all over with salt and pepper.
  • Arrange the potato halves, skin-side up on a baking sheet and broil until crisp and golden, about 3 minutes, checking occasionally and rotating the pan halfway through.
  • Flip the halves over and broil for an additional 2 minutes, until the top edges just start to brown. Top each with cheese and bacon and broil until the cheese has melted, about an additional 2 minutes.
  • Remove from the oven, arrange on a platter and serve topped with sour cream, jalapeño slices and chives. Serve immediately.

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  1. So I made these for the Superbowl and they were such a crowd pleaser. Simple, easy to follow directions and such a hit! Loved them.