Looking for a winning Super Bowl snack? This Potato Skins recipe from the New York Times is worth cheering for.

Preheat oven to 400 degrees Fahrenheit. Rub 4 baking potatoes lightly with olive oil and bake on a foil-lined baking sheet until skins are crisp and a fork can be easily inserted, approximately 1 hour. Transfer potatoes to a wire rack and cool for 10 minutes.

Assemble the toppings while the potatoes are cooking. Grate cheddar cheese into a small bowl until you have around 2 cups. Cook 8 ounces thick-cut bacon in a large skillet over medium heat until crisp and transfer to a plate. Chop into 1-inch pieces once cool. Thinly slice 1 bunch scallions.

Cut each potato into quarters lengthwise to create four wedges. Scoop out the cooked potato, leaving around 1/4 inch inside. You can save the cooked potato for mashed potatoes or soup.

Set the oven to broil and return the potato wedges to the baking sheet. Sprinkle the cheese and bacon evenly on top. Place under the broiler until the cheese starts bubbling. Remove from oven and add potato skins to a serving platter. Spoon a teaspoon of sour cream on each, top with scallions and serve with the hot sauce of your choice.