So this is what I've been craving and Super Bowl Sunday is just my excuse to make them.
What are you going to make? and confession time, will you really watch?
Whatever it is, enjoy!
PS. Did you know someone in our family will actually be at the game? Guess who?
Potato Skins Recipe
Ingredients
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Method
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. Baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. Baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.
2 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.
3 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 grapeseed oil or canola oil (or another high smoke point 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, use a roasting pan or broiler pan that can take the heat). 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.
4 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.
3 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 grapeseed oil or canola oil (or another high smoke point 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, use a roasting pan or broiler pan that can take the heat). 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.
4 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.
Recipe originally from : http://www.elise.com/recipes/archives/007113potato_skins.php
5 comments:
Hey, you claim jumper! I made potato skins to post for the Super Bowl. I should have them up by the end of the week. I don't like to watch unless someone does something brilliant. Then I will look up and smile politely. The food however, is sheer athletic genius. I still don't know if I'm coming or not. When I nixed the idea, I'd forgotten about the Draper Temple. Now I'm scratching my head wondering what to do.
I'm with you. I don't care about the game, but we have it on every year and we make some delicious snack foods to eat while we pretend to watch, so that we too can feel like Americans. I haven't decided what to make yet, but the potato skins look awfully tempting!
I'm with you. I don't care about the game, but we have it on every year and we make some delicious snack foods to eat while we pretend to watch, so that we too can feel like Americans. I haven't decided what to make yet, but the potato skins look awfully tempting!
Sorry Erin!
I thought about calling and asking you if you had any on tap, but I thought you would then feel pressured to make them just for little old me. I'm sure your recipe will be better either way.
I don't know why but these little babies have been on my mind lately. I hope you come even though I know you need your rest, but we would LOVE to see you.
i can't wait to make these.
we don't watch the superbowl. we nixed tv on sundays when we got married, although we make occasional exceptions for things like the sound of music or mary poppins when it just seems like we need a movie:). i do love the commercials, but you can catch those on the internet these days.
i do love me some game food, though, and i ADORE potato skins. we are celebrating bronwen and henry's birthdays this super bowl sunday, but i might just make these before the big day even rolls around. yum yum.
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