Only two days until the Super Bowl! Even though our San Diego Chargers will not be there that is no excuse not to enjoy the big game and eat lots of yummy snacks. It doesn’t matter if you are watching the game alone or having a party, you gotta eat!
Recipe: Crispy Potato Skins
What you need: 6 small to medium sized russet baking potatoes (remember to cut off any blemishes and any green parts), olive oil, canola oil, sea salt, freshly ground pepper, 6 strips of bacon (for carnivores), 1 cup grated cheddar cheese, 1/2 cup sour cream, 2 green onions, thinly sliced, including the greens of the onions.
What you do:
- Scrub the potatoes clean then coat them with olive oil. Then pop them in the oven and bake at 400°F for about an hour until the potatoes are cooked through and give a little when pressed.
- While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
- Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
- Increase the heat of the oven to 450°F. Brush or rub canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
- Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Serve these right away and enjoy the Super Bowl with your family and friends!