Loaded Potato Skins


 SUPER BOWL XLVIII! I probably will get in trouble for using a trademarked term like ‘Super Bowl’…but companies can’t even say ‘Big Game’ anymore. Seriously guys – no-one cares. Anyways, I doubt this blog is making waves nationally among the NFL commission so I’ll just continue with the post. The Super Bowl is here and we are ready!  Since the KC Chiefs didn’t make it past one game in the playoffs (what a tragic game that was – damn Colts), I am not too interested in the game itself. but, I have a food blog so obviously I am in it for the food and I work in marketing/advertising so I too am in it for the TV spots.

Our close friends invited us over for a small Super Bowl gathering, and we were asking to bring a dish. Potato skins are a pretty cheap appetizer and they are easy to make. They look like they took a lot of effort, and of course are gooey, cheesy and delicious! If are attending any sort of party in the future, this is easy and yummmmmy.

Here’s the skinny on the loaded potato skins:


  • 10 small – medium sized russet potatoes (makes 20 skins)
  • 1/2 stick unsalted butter
  • 1 bag shredded cheddar cheese
  • 5 strips bacon
  • 1 large bunch of fresh chives
  • 1 small tub low fat sour cream (not fat free, that stuff is truly without flavor)


  1. Scrub the potatoes well and set out to dry completely. Do this at least 2-3 hours ahead of time.
  2. Preheat oven to 400 degrees.
  3. Poke holes in the potato with a fork.
  4. Place potatoes in oven directly on the rack. Bake for 50 minutes and test for tenderness with a fork. Fork should enter and exit potato easily.
  5. While potatoes are baking, cook the bacon until crispy, and crumble into small bits. While the potatoes are baking you can also chop the chives.
  6. When complete pull from oven and let cool. Turn oven off.
  7. Slice potatoes in half lengthwise.
  8. With small spoon, scoop out about 1/2 inch of flesh to form a little trough within the potato. You can keep the flesh and make a small amount of mashed potatoes, or discard. Your call.
  9. Place the potatoes trough side down onto a baking sheet lined w/ foil.
  10. Melt butter in small dish in microwave.
  11. With skin side up, brush half of the butter across all 20 of the potatoes.
  12. Turn oven on high broil, and broil until skins begin to turn crispy and slightly darker brown – probably no more than 1-2 minutes. Keep a close eye, its very easy to burn food on broil.
  13. Pull baking sheet from oven, turn the potatoes so the flesh side of the potato are right side up.
  14. Brush the rest of the melted butter on the trough sides and place into oven on high broil setting for approximately 1-2 minutes until edges of the flesh start to turn brown and crispy.
  15. Pull from oven and fill each trough with the crumbled bacon first, then top with cheddar cheese.
  16. Place back in oven on low broil until cheese is melted and bubbly.
  17. Pull from oven and let cool for a couple of minutes.
  18. Top with sour cream and then chives.
  19. Remove from baking sheet and place onto serving platter.

Eat and enjoy!

Step 4: Baking the potatoes
Step 7: Slice potatoes in half
Step 8: Scooping out potato flesh to make room for toppings
Toppings: Cheese, sour cream, bacon & chives
Step 15 & 16: Potatoes filled with bacon and cheese – broiled
Final product
The full spread!

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