I know this recipe is coming after the SuperBowl, but this is what I made for the big bash,
and they turned out delish!
(I actually had a lot of help from Paul, so maybe I shouldn't take all the credit)
I had a recipe for potato skins where you deep-fry the skins then stuffed with the bacon and cheese with a sour cream dipping sauce on the side. Those are good, but not as good as these.
I found the recipe in the Pioneer Woman Cooks cookbook, but Ree Drummond. (Which is an excellent cookbook, there's lots of GF stuff and pictures of each step. I would highly, highly recommend.)
Anyway. These skins are baked, not deep fried so you can feel a little better about yourself for eating 4, 5, 10 of them!
So good, they will be a hit at your next appetizer party!
PW's Potato Skins
8 slices thick-cut bacon
8 russet potatoes, scrubbed clean
1 1/2 cups sharp cheddar cheese, grated
1 cup sour cream
4 green onions, sliced
Preheat the oven to 400.
Wash the potatoes and rub the skins liberally with canola oil. Place on a baking pan and bake for 45 mins-1 hour, until the potatoes are fork-tender.
Meanwhile, fry up the bacon and chop into bits.
If you have time, grate the cheese and store in the fridge.
When potatoes are done, slice in half lengthwise. (it's a good idea to let them cool slightly, the insides are very, very hot...good thing Paul did this step. No burned fingers for me!)
With a cookie scoop or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins.
Brush both sides of the potatoes with canola. Salt both sides.
Place the skins cut side down on the pan and return to the oven.
Bake for 7 minutes, then flip the skins to the other side. Bake for 7 more minutes or until the skins are crispy.
Grate the cheese, chop the bacon and slice the onions if you haven't yet.
Sprinkle cheese into each potato skin. Then sprinkle with bacon and return to the oven, just until the cheese melts.
Just before serving, spoon in some sour cream and sprinkle with green onions.
Then dig in!