Four Cheese Super Bowl Potato Skins


final potato

 Only four key ingredients needed to make a winning touchdown recipe…

Bacon, Cheese, Potatoes  and Chives…

Four Cheese Potato Skins


1 5 lb. bag Russet Potatoes

2 tablespoons Crisco All-vegetable shortening

1  tablespoon Atlantic SaltWorks Flake Finishing Salt

3 cups Shredded Mexican Four Cheese

10 slices bacon; cooked and finely chopped

¼ teaspoon freshly ground pepper

10 chive cut into 1/8 inch pieces

2 cups sour cream


1 wash and dry Russet Potatoes; place small dab Crisco onto each potato; using hands, gently massage Crisco over skin of each potato; place on cookie sheet


2 season with salt; bake 35 minutes in preheated 400° oven until fork tender


3 remove potatoes from oven; slice in half; using a grapefruit spoon scrape flesh of potato from each half reserve potato flesh in separate bowl (be sure to leave 1/4 inch flesh in skin); place hollowed potato half’s right side down on cookie sheet; bake hollowed skins 8 minutes in 400 degree oven



poto skins (4)

poto skins (10)

i phone photos 399

Note~ Make Smoky Mashed Potatoes with reserved potato flesh Recipe link…

4 remove potatoes from oven; turn right side up; filled with shredded cheese and top with bacon pieces

poto skins (1)

Note~ can be prepared to this point; cover and store in refrigerator until ready bake and serve

5  bake prepared potato skins in preheated 400° oven; 10 -15 minutes until cheese bubbles and bacon crisps; scatter chives over top; serve with sour cream

4 thoughts on “Four Cheese Super Bowl Potato Skins

Leaving a comment rewards the author of this post- add to the discussion here-

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s