Quarterback Fully Loaded Bacon Stuffed Potato Skins with Sour Cream ‘n Chive Dip (and of course a side of apple sauce)

By Jackie DeKnock  ,   

December 17, 2015

Enjoy a big plate of extra crispy, extra loaded potato skins in no time! This game-time favourite is hard to resist. There’s nothing quite as satisfying as a crispy potato skin loaded with bacon and cheese, served with a side of cold beer.

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  • Yields: 8 potato skins, may easily be doubled or tripled for a hungry crowd


8 (3-inch-long) Russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried

2 tablespoons unsalted butter, melted

Kosher salt

Freshly ground black pepper

2 cups shredded cheddar cheese (I use half sharp cheddar and half mozzarella)

8 strips bacon, cooked until crispy, and crumbled

1 cup sour cream

2 tablespoons finely chopped fresh chives

Applesauce (if you prefer for dipping)


Heat oven to 400°F and place rack in middle. Line a large baking sheet with parchment paper.

Pierce each potato several times with a fork and bake for 40-50 minutes until potatoes are crisp on the outside and soft on the inside. Allow the potatoes to cool slightly. Set the oven to broil.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of the edges intact; reserve the flesh for another use (potato pancakes anyone)?! Brush the insides of the potatoes with melted butter and season with salt and pepper. Turn potatoes over, brush the skin sides with butter, and season with salt and pepper. Broil potato halves skin-side up until butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Turn potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Evenly fill each skin with cheese and crumbled bacon. Broil until the cheese is melted and bubbling, about 4 to 5 minutes.

Mix sour cream and chives together and serve on the side for dipping. Or serve applesauce on the side…your game, your call.

Skins are best enjoyed immediately. Cover leftovers (if there are any to be found) tightly and store in the refrigerator for up to 3 days.

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