DFW’s Game Day Skins

| February 3, 2013

Potato skins are a popular snack food or appetizer that is a big hit with everyone and a great choice for Super Bowl Sunday. Hearty, savory and satisfying, there are a plethora of recipes out there and many good ones. Whether you have these for dinner, or serve them at your next party, there’s nothing quite as satisfying as a crispy potato skin loaded with bacon and cheese, served with a freezing cold beer.

potato skins recipe

Photo by Patrick Woodward

Potato Skins


  • 8 russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
  • 2 tablespoons unsalted butter (1/4 stick), melted
  • 2 cups shredded sharp cheddar cheese (about 4 ounces)
  • 6 slices thick, cooked, crumbled bacon
  • 1/2 cup sour cream
  • 3 tablespoons finely chopped fresh chives
  • Sea salt
  • Freshly ground black pepper



Heat the oven to 400°F and place a rack in the middle to evenly distribute heat. Pierce each potato several times with a fork or a sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and easily pierced with a knife–about 50 minutes. Remove and let cool enough to handle, about 10 minutes. Set the oven to broil.

Slice each potato in half lengthwise. Scoop out the flesh using a spoon, leaving about 1/3 inch intact. Brush the inside of the potatoes with the melted butter and sprinkle with salt and pepper. Flip the potatoes over, brush the skin sides with the butter and sprinkle with salt and pepper. Evenly space the potato halves with the skin-side up on a baking sheet and broil until the butter foams and they start to crisp, about 2 to 3 minutes (watch closely so they don’t burn). Flip the potatoes over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Evenly fill each skin with cheddar cheese and crumbled bacon. Place in the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Remove from the broiler and top each with 1 tablespoon of the sour cream and a generous sprinkling of the chives. Serve immediately.

** If you don’t feel like firing up the broiler, you can find some of the best Potato Skins in New York City at Honky Tonk Tavern. **