It’s certainly no secret that we’re HUGE Ohio State fans around here, so you know that we’re totally stoked that the Buckeyes made the cut for the first ever College Football Playoff! It’s been a year filled with much adversity and ups and downs, so for them to make it this far is a true testament to hard work and perseverance. We cannot wait to cheer them on against Alabama on New Year’s Day!
Of course, we’ll be tailgating at home for the game, and I’m already mulling over just which of our game time favorites should be on the menu. Pepperoni Pizza Rolls? Cheeseburger Con Queso? Buffalo Chicken Dip? These are tough choices, y’all!
I do know that these Loaded Potato Skins will definitely be making an appearance… Inspired by my favorite appetizer at a local establishment, they’re packed full of flavor.
If you don’t know how to make potato skins, I think you’re in for a pleasant surprise. Yes, they do take some time — but it’s mostly hands-off baking time. And trust me, they are SO worth the wait!
Crispy cheesy baked potato skins, topped with bacon, sour cream, chives and an optional jalapeno pepper, they’re sure to please! I’d totally recommend that you make more than you think you’ll need — they disappear fast…Print
- 8 small russet potatoes, scrubbed and thoroughly dried
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter, melted
- 6 slices bacon, cooked and crumbled
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- sliced jalapeno peppers, to taste
- salt & pepper, to taste
- Preheat your oven to 400 degrees.
- Rub the outside of the potatoes down with the olive oil. Prick each potato several times with a fork, and place them all on a baking sheet.
- Bake at 400 degrees for about 40 minutes or until the potatoes are cooked through and pierced easily with a fork. Remove potatoes from the oven, and let them sit until cool enough to handle.
- Turn the oven up to 450 degrees.
- Slice each potato in half lengthwise, and scoop out the insides leaving about ¼-inch of the potato intact with the skin. Brush each potato with melted butter on all sides, and season with salt and pepper.
- Place the potato halves back on the baking sheet skin side up, and bake at 450 degrees for about 10 minutes. Turn the potatoes skin side down, and bake for another 10 minutes or so, until the edges are crispy and starting to brown.
- Remove the baking sheet from the oven and immediately sprinkle the inside of each potato with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for an additional 5 minutes or until the cheese is sufficiently melted.
- Top the baked potato skins with sour cream and sprinkle with chives and sliced jalapeno peppers, if desired. Serve warm.
Tip: Try baking your bacon in the oven for perfectly cooked bacon with less mess. I’ll never cook my bacon any other way after trying this method!
This is a sponsored post written by me on behalf of Red Baron. The opinions and text are all mine.