Potato Skins

SUPERBOWL LI.  PATRIOTS CHAMPIONS!  WHAT A GAME!!!  While I am not huge on football, I am SO glad I was able to watch last night’s game that certainly made history.  Incredible win!

Honestly, my favorite part about the Super Bowl is the snacks. 🙂  I can’t help it!  It is a great excuse to eat all the junk food you usually wouldn’t eat.  Like potato skins.  I LOVE potato skins, but I don’t eat them on a regular basis.  They are the perfect snack for the Super Bowl.  Deep fried and full of melted cheese and bacon, then topped with sour cream?  Mmmm…


Potato Skins

Active Prep: 15 min
Cook time: 15 minutes
TOTAL: ~30 min


  • 3 large russet potatoes
  • Vegetable oil for deep frying
  • 1 c shredded cheese (I prefer a blend of cheddar, mozzarella, and Monterey Jack)
  • 3 slices of bacon, cooked crisp and crumbled
  • Sour cream, scallions, other toppings (optional)


  1. Preheat oven to 350 °F. Pierce potatoes with a fork several times on each side.  Microwave for 10-12 minutes on High until soft.
  2. Cut potatoes in half lengthwise. Using a spoon, scoop out the middles of the potatoes, leaving about ¼” of potato around the skin.  (Hint: save the insides to make mashed potatoes!)
  3. Heat the oil in a deep fryer to 375 °F.  Deep fry potato skins in a single layer for 5 minutes until they start to brown.  Remove and drain on a plate lined with a paper towel.
  4. Top potatoes with cheese and bacon crumbles. Place on a baking sheet and bake in oven for 2-3 minutes until cheese is melted.
  5. Remove from oven and serve immediately. Top with sour cream or toppings of your choice if desired.