Potato skins are an outstanding Super Bowl recipe because they combine several major football viewing food groups: carbs, cheese and bacon. On every other day of the year, these are bad for you. On Super Bowl Sunday, they’re a necessity. Pleased to enjoy these while watching the Pittsburgh Steelers vs. Green Bay Packers on Sunday:
- Six baking potatoes
- Olive oil
- Six ounces of shredded sharp cheddar cheese
- Half-pound of bacon
- Three green onions
- Sour cream
1. Preheat oven to 400 degrees. Bake the potatoes in the oven for about an hour. (Or take the easy way out, and microwave them for about 10 minutes.) Don’t forget to punch holes in them first with a fork otherwise they will explode and burn down your house. Or so we’ve been told. Leave the oven on when finished.
2. While the potatoes are cooking, fry up that bacon. Set aside to cool, then break up into small bits. Optional: fry the entire pound so you have a snack for the chef while cooking.
3. Chop up the green onions, and set aside. You’ll need them later, promise.
4. When the potatoes have cooled down, cut them in half lengthwise. Scoop out most of the potatoes insides with a spoon, leaving a small layer of potato and the skin. Brush olive oil on the inside of each skin, and sprinkle with salt.
5. Line up your potato skins in a pan and fill each one with bacon bits and cheddar cheese.
6. Bake goodness-filled skins in the oven on 400 for about 10 minutes, or until the cheese is melty and the skins are crispy.
7. Garnish with green onion and serve with sour cream.
Yield: 12 potatoes skins