Super Bowl Super Stuff D N Crispy Potato Skins
Turn your game day gathering into an unforgettable feast with these irresistible **Super Bowl Super Stuff D N Crispy Potato Skins**! Perfectly crisped russet potato shells are loaded with gooey sharp cheddar cheese, smoky crumbled bacon, and vibrant green onions, all topped with a creamy dollop of sour cream for the ultimate flavor explosion. The secret to their crunch is a double-baking technique that leaves the skins golden and crisp, ready to hold their delicious toppings. Whether you're hosting a Super Bowl party or simply craving a savory snack, these potato skins are the perfect appetizer to please a crowd. Quick to prepare and easy to customize, serve them straight from the oven with a sprinkle of paprika for a pop of color and added spice. Don't miss out on this game-winning recipe that's guaranteed to score big on flavor! **Keywords:** crispy potato skins, game day snacks, Super Bowl appetizer, loaded potatoes, crowd-pleasing recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded sharp cheddar cheese
- 6 slices Cooked bacon, crumbled
- 3 stalks Green onions, chopped
- 1 cup Sour cream
- 0.5 teaspoon Paprika (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Scrub and wash the potatoes thoroughly, then dry them with a paper towel. Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoons of salt. Place them directly on the prepared baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the scooped-out potato for another use, like mashed potatoes.
Brush the insides and outsides of the potato skins with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 0.5 teaspoons of salt and 0.5 teaspoons of black pepper.
Place the potato skins back on the baking sheet, skin-side down, and return them to the oven. Bake for 10 minutes to crisp them up.
Remove the potato skins from the oven and fill each one with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish the potato skins with chopped green onions and a dollop of sour cream. Sprinkle with paprika, if desired, for an extra pop of flavor and color.
Serve the potato skins warm and enjoy the game!
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 28.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6196 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
