Game Day Loaded Potatoes

Here’s a delicious Game Day appetizer! For this year’s Super Bowl, I can’t say who I’m rooting for because I have family members in both Kansas City and Tampa Bay. As the home chief (oops! I mean, chef) I’ll just keep my mouth shut and cook; except, of course, when I’m eating tailgate-party food during the big game!

Game Day Loaded Potatoes


Vegetable oil

6 medium potatoes, washed and dried

6 slices of bacon, cut into pieces (one slice bacon per potato)

1 cup grated Monterey Jack cheese

½ cup sour cream

¼ cup diced onion

2 teaspoons Dijon mustard

½ teaspoon red pepper sauce

Dash of dried parsley


Preheat oven to 400 degrees Fahrenheit.

Rub vegetable oil on potatoes. Pierce potatoes with a fork and place on a foil-lined baking sheet. Bake for 45-55 minutes until soft.

While potatoes are baking, cook bacon in a skillet; remove from pan and place on paper-towel-lined plate.

Mix together in a medium bowl: cheese, sour cream, bacon, onion, Dijon mustard and red pepper sauce.

When the potatoes are baked, remove from oven and slice lengthwise on top. Scoop out potato flesh, leaving about a quarter-inch in the skins, and add to cheese mixture. Stir together and then stuff the mixture into the potato skins, creating mounds.

Bake in oven until cheese melts, about 15 minutes. Remove from oven, sprinkle with parsley, and serve. This recipe serves 6, and can easily be doubled, tripled, etc., depending on the size of your crowd.

Tip: Serve this along with party sliders and breaded mozzarella cheese sticks–feel free to check out my recipes.