For Super Bowl Sunday I wanted to make something that you can find at any sports bar and something cheap at the same time. Potato Skins! I baked about 25 medium sized Russet potatoes (a 10 lb bag), let them cool a bit, divided them all in half lengthwise and scooped out the center leaving about a quarter inch of potato in the skin. I then brushed them with a little bit of butter with garlic salt and pepper and topped them with sharp cheddar, mozzarella and crumbled bacon (leftover from making chili). These went back into the oven for about 25 minutes at 350 degrees. Top them with some sour cream and green onion and theres a cheap bar food classic. Went great with beer and friends.
Tuesday, February 8, 2011
Potato Skins (Sunday, February 6, 2011)
For Super Bowl Sunday I wanted to make something that you can find at any sports bar and something cheap at the same time. Potato Skins! I baked about 25 medium sized Russet potatoes (a 10 lb bag), let them cool a bit, divided them all in half lengthwise and scooped out the center leaving about a quarter inch of potato in the skin. I then brushed them with a little bit of butter with garlic salt and pepper and topped them with sharp cheddar, mozzarella and crumbled bacon (leftover from making chili). These went back into the oven for about 25 minutes at 350 degrees. Top them with some sour cream and green onion and theres a cheap bar food classic. Went great with beer and friends.
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