Game-day Hooray! You’ll love these easy and delicious Potato Skins, perfect for tailgating, parties, or a comfy evening on the couch. Easy to prepare and full of flavor, these potato skins will fly off the plate.

The sour cream adds a nice burst of rich creaminess and a slight tang. The sour cream is the perfect topper, balancing the flavors of the crispy bacon and cheesy goodness.

• Baking Potatoes (6 small): Russet or Yukon Gold potatoes work well for this recipe.
• Salted Butter (2 tablespoons, melted): Adds a burst of salty flavor and helps the potatoes brown and crisp.
• Seasoned Salt (2 teaspoons): Use your favorite seasoning salt. Try experimenting with flavors for tasty twists.
• Grated Parmesan Cheese (3 tablespoons): Best when freshly grated, it adds a nutty saltiness to the potato skins.
• Cheddar Cheese (1 ½ cups): Adds the traditional tangy flavor to the potato skins. Cheddar has less moisture than some other melting cheese, making it ideal for crispy potato skins.
• Bacon (4 strips, cooked and crumbled): Savory, salty, and full of smoky deliciousness, it is one of the classic ingredients in potato skins.
• Daisy Sour Cream (3/4 cup): Adds a richness and creaminess to the potato skins, while also adding a slightly tangy flavor.
• Fresh Chives (2 teaspoons, finely diced): Adds a pop of color and have a mild onion flavor.

• Save the scooped out cooked potato for mashed potatoes or hash browns.
• Red potatoes don’t work as well in this recipe, as they are too waxy.
• Lemon Pepper or other powdered spices/blends may be used in place of season salt. Experiment with different ones for tasty twists.
• Unsalted butter may be used in place of the salted butter.
• Olive, canola, or vegetable oil may be used in place of the butter.
• Make sure the potatoes are browned and crispy before adding toppings.
• Asiago or Romano cheese may be used in place of the Parmesan.
• Melting cheese, such as Monterey Jack, Muenster, Edam, Havarti, or Gruyere may be used in place of the cheddar.
• Be sure cook the bacon to crispy and dice into small pieces.
• Scallions and green onions may be used interchangeably.

1. Preheat oven to 425°F.
2. Lightly grease outside of potatoes, cut small slit in top. Bake 45 minute or until soft. Let stand until cool enough to handle (about 15 minutes).
3. Cut potatoes in half lengthwise and scoop out the middle, leaving a very thin layer of potato.
4. Brush outside and inside of skins with melted butter. Sprinkle inside with seasoned salt and Parmesan cheese. Place on a lightly greased baking sheet. Bake 8 minutes or crispy.
5. Fill each with cheddar cheese and bacon. Bake 3 minutes or until melted.
6. Top with a dollop of sour cream and sprinkle of chives. Serve immediately.