Time to Tackle Potato Skins.

The Super Bowl is only days away, and most sports fans out there are anxious for the big game.  Having been born and raised in Arizona, there should be no doubt of my chosen alliance this season.  (Actually, I predict most Arizonans were completely shocked to hear the Cardinals have made it this far; usually they’re quite a laughingstock.)

A few weeks ago we learned how to add a Mexican element—pico de gallo with tortilla chips—to our game-day menu.  This week, just in time for some last minute grocery shopping, we’re going to tackle another Super Bowl Day favourite: potato skins.

Potato skins are easy and simple to make, and generally quite cost-effective.  This particular recipe can be doubled or halved, depending on the size of the crowd.  It would even work with just one potato, if you’re watching the game solo, but where’s the fun in that?

Potato Skins
(serves 4-6)

You can see my purple kitchen walls in the background.  I think they’re so ugly.  I’m hoping to update them soon with a mellow butter yellow (also pictured just above the bacon there).  What do you think?  (Oh, and disregard the ugly blue Formica™ counters.  They’ll be a nice dark butcher block.

Ingredients:

* 6 small-to medium-sized russet baking potatoes (3 pounds)
* Olive oil
* Salt
* Freshly-ground pepper
* 6 strips of bacon (or 1/3 cup bacon bits)
* 1 cup grated cheddar cheese (Mozzarella works, too.)
* 1/2 cup sour cream
* 2 green onions, thinly sliced, including the greens of the onions

Method:

1. Scrub the potatoes clean.  When dry, rub potatoes with olive oil and bake in a 400°F oven for about an hour, or until the potatoes are cooked through and give a little when pressed.

[At this point I got sidetracked and stopped taking pictures of the process.  Sorry!  Luckily, I am basically copying this recipe from elise.com, so if you need more photographic support, click here. There’s lots of good pictures showing how the process works.]

2. (If using pre-cooked bacon bits, disregard this step and continue to Step 3.)  While the potatoes are cooking, cook the bacon strips in a frying pan on medium 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 scoop out the insides carefully, leaving about 1/4 of an inch of potato on the skin.  (Reserve the potato innards for another use, if you can think of one.)

4. Increase the heat of the oven to 450°F. Brush or rub olive oil all over the potato skins, outside and in. Sprinkle with salt. Place on a cookie sheet. 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.

5. Arrange the potato skins skin-side down on the cookie sheet.  (They should look like little bird nests or bowls.) Sprinkle the insides with freshly ground black pepper, cheese of your choice, and crumbled bacon. Return to the oven. Bake 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 and garnish with green onions.

Image from here.

6. Serve immediately.

*Note: These are best when served immediately; however, with careful planning, they can be prepared through Step 4 and refrigerated up to a day ahead of time.  About an hour before serving, remove from fridge and let warm to room temperature while you preheat the oven to 450°F.  Then, just before guests arrive, proceed with Steps 5 and 6.

About Camille

I'm Camille. I have a butt-chin. I live in Canada. I was born in Arizona. I like Diet Dr. Pepper. Hello. You can find me on Twitter @archiveslives, Facebook at facebook.com/archivesofourlives, instagram at ArchivesLives, and elsewhere.
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19 Responses to Time to Tackle Potato Skins.

  1. mom of one says:

    i love that in canada foods are in french! doesn’t it make you feel like you are eating exotic foods!

  2. Anonymous says:

    sound delicious! can’t wait to try them

  3. Carmen says:

    Your first picture looks just like pioneer woman. Nice work! They sound delicious!

  4. NobodyNose says:

    Yeah everyones saying that hell is going to freeze over since The Cards made it this far… I bet you hope that’s not true…..

  5. anna says:

    Bacon, potatoes, green onions, butter and sour cream. There’s no possible way that could taste anything but delicious.

    I can’t even tell what color your walls are in the background. Either I’m blind or my computer has some pretty not-so-awesome coloring.

  6. Camille says:

    Mom of one– I used to like it, too; I hardly notice it anymore, though.

    Anonymous– They’re really yummy.

    Carmen– How nice! That’s the point I was going for, only she has cool stainless steel counters, and mine are blue. Oh well.

    NobodyNose– Yeah, I think I’ve dealt with enough “freezing” for my lifetime.

    Anna– They’re the colour UGLY.

  7. Cristin says:

    I’m making these. I used to eat Potato Skins practically every week when I was single, not the healthiest thing in the world, but very yummy.

  8. niki says:

    I’m lovin all these recipes. So sweet of you!

    As for your kitchen plans… Seeing how my walls are a buttercream yellow and my counter tops are a dark butcher block, I more than approve:) you have good taste my friend.

  9. Holly Decker says:

    i never wouldve pegged you as one to watch the super bowl… and i find it rather ironic that you are posting about AMAZINGLY YUMMY foods before such a mouth numbing surgery.

    i like your kitchen plans, though i am quite sure you manage to make the purple walls look decent and the counter tops look normal as it is… no doubt you have a knack for decorating.

    and seriously… i never wouldve embarked on such a challenge as making yummy potato skins. i always write them off as too hard to make and only good at applebees. thanks for the encouragement… perhaps i will branch out and actually try it!

  10. Camille says:

    Cristin– Oh, good. These ones aren’t TOO unhealthy. I mean, they are, but they’re not as bad as the ones that get baked and then fried…

    niki– Great minds think a lot!

    Holly Decker– I’ve never seen a Super Bowl in my life. I’m just doing these recipes as a part of some participation in my university’s student newspaper, and I figured MOST people watch the Super Bowl, so they would appreciate the ideas. And my wisdom teeth aren’t coming out quite yet…

  11. HeatherPride says:

    MMMMMm, those look deeeeeelicious!

  12. Whitney says:

    Yummy!!! You are such a chef! Ive been loving all your recipes! Keep um coming.

  13. Allan says:

    Interesting, You’ve never seen a Super Bowl. Nor have I.
    I’m not shocked this is also partly a scholastic work.
    Seems like something you would do.
    Will you still be preparing food for a Super Bowl watchin’?
    (Sorry, i don’t know if they watch that type of thing, on a Sunday.)

    My only thought on the recipe, besides, YUMMM, is, use the innards for mashed ‘tato extender, potato pancakes, or even ‘hash’…don’t ask…i ate it when young, ’tis browned hamburger, onion saute, a bit of s and p, and leftover mash ‘tato. Very delicious for hungry growing chillens. Goes grr-reat with catsup.

  14. anonymous says:

    those look so tasty! i quite like the walls but it’s hard to get the view from that pic.

  15. anon10 says:

    Oooo… that looks good! I should try that. Except, I don’t cook that well and they probably won’t turn out well. But, I can give it a try.

  16. Allison says:

    They sound delish!

  17. man, I wish we could just come over to your house tomorrow to eat that delectable yummy-ness (apparently that isnt a word) lol

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