Crispy potato skins filled with melted cheddar cheese, smoky bacon, and fresh green onions are the ultimate football snack. Serve them with a side of cool sour cream for a game day appetizer that’s always a winner.
Ingredients
- 6 medium russet potatoes
- 2 tbsp olive oil
- 1 1/2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
- 1/2 cup sour cream
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F. Scrub potatoes clean, dry thoroughly, and pierce several times with a fork.
- Place potatoes on a baking sheet and bake for 45–60 minutes, or until fork-tender.
- Allow potatoes to cool until they are safe to handle.
- Cut each potato in half lengthwise and carefully scoop out the center, leaving about 1/4 inch of potato inside the skin.
- Brush both sides of the potato skins with olive oil and season with salt and pepper.
- Place skins cut-side down on a baking sheet and bake for 10 minutes. Flip and bake for another 5 minutes until crispy.
- Fill each potato skin with shredded cheddar cheese and crumbled bacon.
- Return to the oven for 5 minutes, or until the cheese is melted.
- Top with green onions and serve warm with sour cream.
