The Super Bowl may be over for this year, but that doesn’t mean all the football games are! And there’s nothing more fun than watching a football game while eating a football themed snack! These Game Day Loaded Twice Baked Potatoes look just like mini footballs, and make a great game day appetizer!
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I’m not generally a big sports fan, but if there are enough good snacks available, I can sit through any game! I made these loaded twice baked potatoes for this year’s Super Bowl, and they were such a hit, they’ll definitely be in my rotation for all the games going forward! Plus, they’re easy to put together! And while they bake I have time to put together my other game day appetizers.
Game Day Loaded Twice Baked Potatoes
Yields 8
Ingredients
4 large baking potatoes (russet potatoes)
2 tablespoons oil (olive or vegetable)
¼ teaspoon + ½ teaspoon salt
¼ teaspoon pepper
½ cup butter
½ + ¼ cup sour cream, divided
½ cup + ½ cup cheddar cheese, shredded, divided
½ cup + ¼ cup bacon, crumbled, divided (I used fresh bacon, but you could also use commercial bacon bits)
2 tablespoons chives, chopped
Directions
1. If using fresh bacon, cook your bacon. Set aside to let cool.
2. Prepare a baking pan with foil. Preheat oven to 400 degrees F.
3. Wash and dry potatoes, then poke several times with a fork.
4. Coat potatoes in oil, sprinkle with salt, and place on baking sheet.
5. Bake for 50-60 minutes. If you made fresh cooked bacon, it should be cool enough at this point to crumble. Set the crumbles aside.
6. Allow potatoes to cool until they’re not too hot to touch.
7. Cut potatoes in half, lengthwise.
8. Scoop out some of each of the potatoes, leaving about a half inch thick wall attached to the skin. Keep the scooped out potato for step #11.
9. Lay skins on prepared baking pan.
10. Turn oven down to 350 degrees F.
11. In a large mixing bowl, add the scooped out potato, butter, salt, pepper, and sour cream. Mix until well combined.
12. Add half the cheddar cheese and ½ cup bacon. Stir gently until combined.
13. Fill skins with mixture.
14. Top with remaining cheese and bacon.
15. Bake for 15-18 minutes, or until cheese is melted.
16. Allow potatoes to cool slightly.
17. Add remaining quarter cup of sour cream to a piping bag (or a sandwich bag with a bottom corn cut off), and pipe football laces
onto potatoes.
18. Top with chives, serve, and enjoy! It’d be particularly fun to serve these on a football themed tray!
Aren’t these fun? I love baked potatoes as-is, but these loaded twice baked potatoes are doubly delicious!
What special foods do you serve for game days?
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These loaded twice baked potatoes look just like little footballs! These make a great game day appetizer recipe for any football watch party!
Ingredients
- 4 large baking potatoes (russet potatoes)
- 2 tablespoons oil (olive or vegetable)
- ¼ teaspoon + ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup butter
- ½ + ¼ cup sour cream, divided
- ½ cup + ½ cup cheddar cheese, shredded, divided
- ½ cup + ¼ cup bacon, crumbled, divided (I used fresh bacon, but you could also use commercial bacon bits)
- 2 tablespoons chives, chopped
Instructions
- If using fresh bacon, cook your bacon. Set aside to let cool.
- 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. If you made fresh cooked bacon, it should be cool enough at this point to crumble. Set the crumbles aside.
- Allow potatoes to cool until they’re not too hot to touch.
- Cut potatoes in half, lengthwise.
- Scoop out some of each of the potatoes, leaving about a half inch thick wall attached to the skin. Keep the scooped out potato for step #11.
- Lay skins on prepared baking pan.
- Turn oven down to 350 degrees F.
- In a large mixing bowl, add the scooped out potato, butter, salt, pepper, and sour cream. Mix until well combined.
- Add half the cheddar cheese and ½ cup bacon. Stir gently until combined.
- Fill skins with mixture.
- Top with remaining cheese and bacon.
- Bake for 15-18 minutes, or until cheese is melted.
- Allow potatoes to cool slightly.
- Add remaining quarter cup of sour cream to a piping bag (or a sandwich bag with a bottom corn cut off), and pipe football laces onto potatoes.
- Top with chives, serve, and enjoy! It’d be particularly fun to serve these on a football themed tray!
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