Super Bowl Potato Skins

These crispy Super Bowl potato skins are loaded with cheddar cheese, crispy bacon, scallions, and topped with a spicy jalapeno & chive sour cream.

Super Bowl Potato Skins

These crispy Super Bowl potato skins are loaded with cheddar cheese, crispy bacon, scallions, and topped with a spicy jalapeno & chive sour cream.


  • 6 large-sized Russet potatoes
  • 3 Tbsp vegetable oil
  • Kosher salt & freshly-ground black pepper
  • 8 strips of thick-sliced bacon of your preference
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 scallions, (finely sliced on an angle)
  • 1.5 cups sour cream
  • 2 Tbsp fresh chives, (finely sliced)
  • 1 jalapeno, (finely minced, seeds included)
  • 1 tsp cayenne pepper


  • Preheat oven to 390F.
  • Scrub the potatoes skins under cold water, and then dry them off.
  • Slice the cleaned potatoes in half lengthwise, and then use a sturdy metal spoon or melon-baller to scoop out the insides of each halved potato, leaving about ¼ inch of potato flesh in addition to the skins.
  • *Think of this like hallowing out a baby canoe out of a half of a potato.
  • Coat each potato skin with vegetable oil, and then season with salt and pepper.
  • Place the potato skins on a baking sheet lined with parchment paper, and bake in the preheated oven at 380F for about 25 minutes, or until the potato is cooked and crispy golden-brown.
  • While the potatoes are baking in the oven, cook the bacon in a skillet over medium-high heat until it is crispy.
  • Remove the bacon from the pan and drain on paper towels.
  • Cut bacon into small pieces and place in a small bowl.
  • Once the potatoes are done baking, remove them from the oven and increase the oven temperature to 400F.
  • Sprinkle the potato skins with the cooked bacon and a mixture of the shredded cheddar and mozzarella cheeses.
  • Place the loaded potato skins back in the oven, and bake for an additional 15 minutes at 400F, or until the cheese is melted and bubbly.
  • For the sour cream sauce, combine the minced jalapeno with the fresh chives and sour cream.
  • Add the cayenne pepper (if you like heat), and stir to combine.
  • Taste, and season with freshly-ground black pepper, and salt, if desired.
  • When the potato skins are done baking, remove them from the oven and let them cool for a few minutes before serving.
  • Serve the potato skins warm, topped with the finely-sliced scallions, with a huge dollop of the spicy sour cream mixture.


These are best eaten when they are right out of the oven, although they can be reheated in the oven. 
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