Loaded Baked Potato Footballs
Our loaded baked potato footballs are twice baked potatoes with pizzazz! They are so easy to make, and perfect to serve when you're watching the game. The recipe doubles and triples easily, which is great because they go fast!
Loaded Baked Potato Footballs, Loaded Baked Potato Skins, Loaded Potato Skins, Twiced Baked Potato Footballs
Ingredients to Make Loaded Baked Potato Footballs
Olive or Vegetable Oil
Instructions to Make Loaded Baked Potato Footballs
Prepare a baking pan with foil.
Preheat oven to 400 degrees F.
Wash and dry potatoes, then poke several times with a fork.
Coat potatoes in oil, sprinkle with salt, and place on baking sheet.
Bake for 50-60 minutes.
Allow potatoes to cool until safe to handle.
Cut potatoes in half, lengthwise.
Scoop out some of each of the potatoes, leaving about a half-inch thick wall attached to the skin.
Lay skins on a prepared baking pan.
Turn oven to 350 degrees F.
In a large mixing bowl, add the potato, butter, salt, pepper, and sour cream. Mix until well combined.
Add 1/2 cup cheddar cheese and 1/2 cup bacon. Stir gently until combined.
Fill skins with potato mixture.
Top with remaining cheese and bacon.
Bake for 15-18 minutes, or until cheese is melted.
Allow potatoes to cool slightly.
Add the remaining 1/4 cup of sour cream to a piping or sandwich bag, and pipe football laces onto potatoes.
Top with chives and serve.
Please note that nutrition facts are subject to change based on your choice of ingredients.