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These stuffed potato shells turn ordinary spuds into mouthwatering game day snacks that guests will fight over. The brittle, flavorful shells packed with gooey cheese and crispy bacon make the ultimate handheld bite that vanishes quickly at every get-together.
I whipped these potato shells up for a championship watch party a while back, and they were gone so fast they became my must-bring dish for every hangout since. That mix of crunchy potato cups with smoky bacon and stretchy cheese makes a snack folks just can't stop eating.
What You'll Need
- Russet potatoes: Pick smaller ones for easy handling - their starchy insides give you the crunchiest outer shell
- Olive oil: Gets those skins super crispy and helps them turn golden brown
- Kosher salt: Pulls out the moisture and builds that amazing crust texture
- Salted butter: Gives that rich golden outside and tons of flavor
- Black pepper: Adds a mild kick that cuts through the richness
- Garlic powder: Brings subtle savory notes without taking over
- Onion powder: Offers a touch of sweetness that makes the potato taste better
- Smoked paprika: Adds a hint of smokiness that works perfectly with the bacon
- Sharp cheddar cheese: Grab a well-aged cheddar for stronger flavor and better melt
- Bacon: Thick-cut works best for chewier, tastier results after baking
- Sour cream: Gives that cool, tangy contrast against the hot, rich shells
- Scallions: Sprinkle these on for a burst of color and light oniony freshness
How To Make Them
- Get Potatoes Ready:
- Scrub and dry potatoes completely since we'll eat the outside. Poke them all over with a fork so they don't burst while cooking. Coating them in oil and salt doesn't just taste good - it helps that outside get super crunchy.
- First Cooking:
- Cook whole potatoes until they're totally soft when you stick them with a knife. This might take between 30-60 minutes depending on how big they are. Don't rush this part - half-cooked potatoes will mess up your next steps.
- Let Cool and Hollow Out:
- Wait until potatoes aren't too hot to touch. Slice them down the middle lengthwise and carefully dig out the middle, leaving about 1/4 inch of potato stuck to the skin. This potato lining gives structure but leaves room for all the good stuff.
- Add Flavor and Crisp Up:
- Stir together melted butter with spices and paint it all over both sides of each potato skin. Cooking them twice is what turns them from soft potato cups into crispy shells. Start by baking them face-down to create a tough bottom.
- Load 'Em Up and Finish:
- Pack the crispy shells with cheese and bacon then pop them back in just until the cheese gets all melty. They'll keep cooking after you take them out, so watch them closely so the edges don't burn.
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What I love most about making these is watching people try to be polite while clearly wanting to grab another one right away. Seeing that cheese stretch into long strings with each bite makes me smile every time I put them out.
Prep Them Early
These potato shells are great for getting a head start. You can bake and scoop the potatoes up to two days before your party. Just keep the hollow halves in the fridge, then do the seasoning and final baking right before guests arrive. This works perfectly when you're hosting and don't want to be stuck in the kitchen at the last minute.
Mix It Up
Though the traditional bacon and cheddar combo never fails, you can switch things up in so many ways. Try them with buffalo chicken and blue cheese crumbles, shredded BBQ pork, or go meat-free with broccoli and cheese. We also love them with a Mexican twist - black beans, corn and sliced jalapeños put a fresh spin on this classic party food.
What To Serve With Them
These potato shells work great on their own but also fit perfectly on a bigger snack spread. I like putting them next to a veggie tray with ranch for some balance to all that richness. For a casual dinner, pair them with a simple green salad and you've got a complete meal. Just don't forget plenty of napkins - these tasty treats can get deliciously messy.
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Bring these irresistible potato shells out still warm and watch them vanish before your eyes at your next party!
Frequently Asked Questions
- → How do I make potato skins crispy?
Smear the potato shells with butter and bake until they turn golden brown, making sure to flip them halfway through for even crispiness.
- → What type of cheese works best for potato skins?
Sharp cheddar is your best bet since it gets all gooey when melted and brings a nice strong flavor to the table.
- → Can I prepare these potato skins in advance?
You bet. Just bake the shells earlier, keep them in your fridge, and add all the good stuff before warming them up when it's time to eat.
- → What toppings can I use besides bacon and cheddar?
You can go wild with toppings like a spoonful of sour cream, fresh chives, spicy jalapeños, or even some crumbled cooked sausage for tasty twists.
- → Can I use a different type of potato?
Russets work best because their skins hold up really well, but you can try medium red or Yukon golds in a pinch too.