You can blame the Super Bowl for this recipe.
I’m not as into football as you might have thought, but I love the food traditionally served at Super Bowl parties. I used Super Bowl Sunday as an excuse to make potato skins.
If we are being honest with each other (and why wouldn’t we be?), potato skins are high on my list of favorite foods along with things like mozzarella sticks and buffalo wings. Yes, this food blogger’s idea of heaven is essentially the menu at Applebee’s™®©. Wanna make something of it? If only I cared more about sports, I might find myself eating this food more often.
But I don’t, and I can’t eat like this very often, so I save these for the big game (read: MIA and Nicki Minaj being broadcast live to millions!). I had never made potato skins at home and I winged it. The results are worth replicating. We ate a giant platter of them with a big salad for lunch. Balance, yo.
I suspect that most potato skins we love at our local sports bars are deep fried. I wasn’t going to do that, so these are baked and as a result a tiny bit less crisp, but just as delicious. Sour cream is one of the few dairy products that is almost as tasty in its low-fat version, so by all means buy low-fat sour cream for this. In fact, I would even say I prefer the low-fat version here—they don’t need any more fat.
- 4 large baking potatoes
- vegetable oil
- 6 slices of bacon, cooked until crisp and diced
- 2 cups grated sharp cheddar cheese
- 2 cups grated monterey jack or other mild melting cheese
- 1/2 teaspoon cayenne pepper
- kosher salt and freshly ground black pepper
- sour cream and chopped scallions, for serving
Preheat the oven to 425° F. Wash the potatoes and thoroughly dry them with a kitchen towel. Rub the potatoes with vegetable oil and place on a lightly oiled rimmed baking sheet. Sprinkle liberally with salt and pepper. Bake for 60-70 minutes, or until the potatoes are tender. You can flip them over halfway through baking to even out the cooking.
Leave the oven on, and set aside potatoes until they are cool enough to handle. Carefully cut each potato into quarters, lengthwise. Use a spoon to scrape out all but 1/2-inch of potato from each wedge. Place potato skins on sheet, spacing about 1-inch apart. Sprinkle with salt and pepper. Return them to the oven and bake for 10 minutes, to crisp them up.
Meanwhile, combine the shredded cheeses, bacon bits and cayenne pepper in a medium bowl.
Remove the skins from the oven and top each one with a mound of the cheese mixture. Return to the oven and bake until the the cheese is melted, about 10 minutes.
Serve hot from the oven topped with sour cream and green onions.