These loaded twice baked potatoes look just like little footballs! These make a great game day appetizer recipe for any football watch party!
- 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
- 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!