Print

Easy Loaded Baked Potato Football Charcuterie Board

loaded baked potato football charcuterie board - featured image
Print Recipe

A hearty, interactive baked potato bar arranged on a charcuterie board with crispy potato skins, melted cheese, bacon, and a variety of toppings. Perfect for game day or any gathering where guests love to build their own food.

Ingredients

Scale
  • 8 medium russet potatoes (about 3 pounds), scrubbed clean
  • 3 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 cup shredded sharp cheddar cheese (about 4 ounces)
  • ½ cup shredded Monterey Jack cheese (about 2 ounces)
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup sour cream (full-fat or light)
  • 4 green onions, sliced thin (white and green parts)
  • ½ cup chopped fresh chives (optional)
  • ½ cup cooked and crumbled Italian sausage (or ground beef)
  • ½ cup shredded sharp white cheddar
  • ¼ cup pickled jalapeños, drained
  • ¼ cup chopped fresh cilantro
  • ½ cup diced cherry tomatoes, patted dry
  • ¼ cup crumbled blue cheese
  • Hot sauce of choice (Sriracha, Cholula, Tabasco)
  • ¼ cup butter, softened (optional)
  • ¼ cup ranch dressing (optional)
  • ¼ cup BBQ sauce (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Scrub potatoes, pat dry, and prick each 4-5 times with a fork.
  2. Place potatoes on a baking sheet. Drizzle with olive oil and rub to coat evenly. Sprinkle with salt and pepper.
  3. Bake for 50-60 minutes, flipping halfway, until skins are golden and a fork slides easily into the center.
  4. Let potatoes cool for 10 minutes until warm but handleable. Cut each in half lengthwise.
  5. Scoop out fluffy flesh, leaving a ¼-inch border against the skin. Save flesh for another use.
  6. Return hollowed skins to the baking sheet, cut side up. Bake for 10-15 minutes until deep golden and rigid.
  7. Sprinkle cheddar and Monterey Jack evenly over hot skins. Bake 3-5 minutes until cheese is melted and bubbly.
  8. Remove from oven and let rest 2 minutes. Arrange skins on a large board or platter.
  9. Place small bowls of sour cream, ranch, hot sauce, and wet toppings around the board.
  10. Sprinkle crumbled bacon, green onions, chives, and dry toppings in piles directly on the board.
  11. Add pickled jalapeños, cherry tomatoes, and blue cheese in separate clusters. Serve immediately.

Notes

The secret to crispy skins is the double bake. Don’t skip the second bake after scooping. For best results, let guests build their own potatoes to keep toppings fresh. Store leftover skins and toppings separately in the fridge for 2-3 days. Reheat skins in a 375°F oven for 8-10 minutes or air fryer at 375°F for 5-6 minutes. Avoid microwaving.

Nutrition

Keywords: loaded baked potato, charcuterie board, game day, football, potato skins, bacon, cheese, party food, appetizer, interactive

Find it online: https://emmastirs.com/easy-loaded-baked-potato-football-charcuterie-board/