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Potato Skins for The Big Game!

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Potato SkinsThe potato. What an amazing versatile food. I love it! I make sure that I always have potatoes in the pantry. I know that if we have potatoes there is always something we can make. These Potato Skins are one of my husband’s favorite “football food.” They are filling and easy to make! A perfect finger food.

I have a secret weapon that helps me make these! A few months ago I was sent a cookie making kit from Good Cook. In this kit was a cookie dropper/scooper. It looks similar to an ice cream scoop, but smaller. I never had used one before and I didn’t know what I was missing. I’ve found all sorts of different uses for this handy little gadget. It worked perfectly to scoop out the soft potato after it was baked.cookie scoop

I LOVE my cookie scooper and I have a great news! You can get a 20% off discount for any goodcook.com purchase. Use Promo code BigGame48

Gooooo TEAM!!

*For a lighter version use turkey bacon ( we did!), low-fat sour cream and low fast cheese!

Potato Skins


  • 8 Russet Potatoes
  • 2 Tablespoons Butter, melted
  • 1 1/2 Cup Cheese ( cheddar is my favorite!), shredded
  • 8 Slices of bacon, cooked and chopped into small pieces
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Scrub potatoes until clean. Place them on a a baking sheet. I spray the potatoes with cooking spray to thinly coat them with oil, you can also just rub them with oil if you like. Bake for 45-1 hour or until they are tender on the inside.
  3. Remove them from the potato and cut them lengthwise. Let them cool for a minute if they are too hot to handle! Take a cookie scooper or a spoon and scoop out most of the inside of the potato. You don't want to scoop it all out. Leave about 1/4 of an inch thickness. Put the insides in a bowl and save them for mash potatoes later ( what ever else you want!)
  4. Put the potatoes back on the baking sheet. Brush with the melted butter and return to the oven for 5 minutes. Remove and filled each potato with cheese and top with the bacon. Return to the oven for about 3 minutes, just long enough for the cheese to melt. Then remove.
  5. Sprinkle with salt and pepper! Serve with sour cream and enjoy!

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