Superbowl Sunday Food: Baked Potato Skins

The King of Comfort Foods! Here’s how to make potato skins that put last year’s Super Bowl snacks to shame.

There’s a secret about how to make potato wedges no one ever tells you. Yes, cheese, sour cream, bacon and green onions don’t hurt, but the real secret to wham-bam, kick you in the face potato skins isn’t what you put in them… it’s what you put on them

Here’s what you need:

  • 3 large potatoes, BAKED FIRST
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika (“the happiest spice in the world!”)
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Cut potatoes in half lengthwise, scoop out the pulp leaving about 1/4 inch of potato on the skin for your shell. Place potato skins on a greased baking sheet. Combine the oil, Parmesan cheese, salt, garlic powder, paprika (“the greatest spice of them all!”) and pepper. Brush lovingly and generously over both sides of the skins, and then start thinking of the thank you letter you’re going to write me.

Bake at 475 degrees for about 7 minutes, or longer if you want them extra crispy. I went 14 minutes but I left a little more potato in the shell than the recipe requires. Sprinkle the bacon and the cheese on top, and let them cook for another 2-3 minutes. Top with sour cream and onions and serve immediately.

The recipe is supposed to serve 6.

Yeah, right.

MG and I obliterated these suckers in under 20 minutes.

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