Potato Skins Are One Game Day Food All Fans Agree On

Preheat oven to 425°F. Scrub the potatoes, and pat dry thoroughly.

Rub the potatoes with 1 1/2 tablespoons olive oil and place them on a parchment paper-lined baking sheet. Bake in preheated oven for 45-50 minutes, or until potatoes are tender when tested with a fork. Remove pan from oven and allow potatoes to rest on the baking sheet until cool enough to handle, 10-15 minutes.

Slice each potato in half lengthwise. Scoop out the potato flesh, leaving just enough to provide a stable shell, about 1/4-inch-thick. (Reserve the scooped out potato for another use, such as mashed potatoes or Potato Cake .)

Melt the butter in microwave-safe bowl or in a saucepan on the stovetop. Whisk in the remaining 1 tablespoon of olive oil and the garlic powder. Brush the mixture evenly over the outside and inside of the potato skins; sprinkle with kosher salt.

Place the potato skins, hollowed side down, on baking sheet lined with parchment paper. Bake at 425°F for 8-10 minutes. Flip the potato skins over using tongs and bake another 7-9 minutes, or until crisp.

Fill the skins evenly with Cheddar cheese; top with bacon crumbles. Return to oven for 2-4 minutes, or until cheese melts.

Allow skins to cool on the baking sheet for 2-3 minutes. Top with a dollop of sour cream (a rounded 1/2 tablespoon each) and sprinkle with chives, green onion, and black pepper.