Game Day Potato Skins

Source: Taste of Home

Food Fact

When you’re shopping for the bacon in this recipe, don’t worry if the package doesn’t say “Hormone Free” because federal regulations don’t allow the use of hormones for raising pigs anyway. Hormones will never be added to a pig’s feed, but high-quality ingredients like soybean meal are included to provide protein and help them grow healthy and strong. Every year, Ohio pigs gobble up almost 232,000 tons of soybean meal.

Total Time: 30 minutes


  • 4 large potatoes
  • 3 tablespoons vegetable oil
  • 1 tablespoon Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced


  1. Preheat oven to 475 degrees. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Save pulp for another use such as mashed potatoes. Place potato skins on a greased baking sheet.

  2. Combine oil with Parmesan cheese, salt, garlic powder, paprika and pepper. Brush the mixture over both sides of skins.

  3. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer.

  4. Top with sour cream and onions. Serve warm and enjoy!

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