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Best Crispy Loaded Potato Skins for Game Day

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These crispy loaded potato skins are the ultimate game day snack, featuring shatteringly crunchy skins loaded with sharp cheddar, crispy bacon, and cool sour cream. A pan-frying technique ensures the perfect texture every time.

Ingredients

Scale
  • 6 medium russet potatoes (about 2 pounds)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup cooked bacon, crumbled (about 6 slices)
  • ½ cup sour cream
  • 2 green onions, sliced thin
  • Pickled jalapeños (optional)
  • Hot sauce (optional)
  • Extra shredded cheese (optional)

Instructions

  1. Scrub and pierce the potatoes: Wash the russet potatoes thoroughly under cold running water. Scrub off any dirt with a vegetable brush. Pat dry. Use a fork to pierce each potato 6-8 times all over.
  2. Cook the potatoes: Place the potatoes on a microwave-safe plate, leaving space between each one. Microwave on high for 5 minutes, then flip and microwave for another 5-7 minutes until a knife slides through the center with little resistance.
  3. Let them cool: Let the potatoes rest on the counter until cool enough to handle, about 5 minutes.
  4. Cut and scoop: Cut each potato in half lengthwise. Using a melon baller or small spoon, scoop out the flesh, leaving about ¼ inch of potato attached to the skin. Save the scooped-out flesh for another use.
  5. Prepare the butter mixture: In a small bowl, combine the melted butter, olive oil, kosher salt, black pepper, and garlic powder. Whisk until well combined.
  6. Pan-fry the skins: Place a cast iron skillet over medium-high heat. Once hot, add a tablespoon of the butter-oil mixture and swirl to coat. Place the potato skins in the skillet, cut-side down, in a single layer (work in batches if needed). Cook for 4-5 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes on the skin side.
  7. Brush and season: Remove the skins from the skillet and place them on a foil-lined baking sheet, cut-side up. Brush the inside and edges of each skin with the remaining butter-oil mixture.
  8. Load with toppings: Sprinkle shredded cheddar cheese into each potato skin, then top with crumbled bacon.
  9. Broil until bubbly: Preheat the broiler to high. Place the baking sheet on the top rack, about 4-6 inches from the heating element. Broil for 3-4 minutes until the cheese is melted and bubbly with some golden brown spots.
  10. Garnish and serve: Remove from the oven and let rest for 1 minute. Top each skin with a dollop of sour cream, a sprinkle of sliced green onions, and any additional garnishes. Serve hot.

Notes

For best results, use room temperature sour cream to prevent sogginess. Work in batches when pan-frying to avoid crowding the skillet. The microwave step is a time-saving shortcut that doesn’t compromise texture. Leftover potato flesh can be used for mashed potatoes or soup.

Nutrition

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