If we’re not watching the Super Bowl with family or friends, I make an entire buffet just for my husband. Guess what we’re doing this year…Yes, Super Bowl buffet for one. This year’s menu includes: Slider Burgers, Spicy Beef & Lettuce Roll-ups, Stuffed Mushrooms, Puffy Cheesecake Bites, and Loaded Potato Skins. I’m sharing the recipe for the Loaded Potato Skins. The potatoes are baked, then fried, then baked again.
Well, in just a few hours I get to see E*Trade Babies!
|Start with small Yukon gold potatoes…baked and completely cooled|
|Carefully scoop out, leaving 1/4 inch of potato attached…The reserved potatoes will make an incredible omelette tomorrow 🙂|
|Fry potatoes until golden before filling with bacon & cheese and baking again|
|Top with sour cream & green onion…and my first course is ready!|
Loaded Potato Skins
6 small Yukon gold potatoes
1/2 cup sharp cheese
4 bacon strips, cooked and crumbled
1/4 cup chopped green onion(scallions)
Preheat oven to 350 degrees. Wash and dry potatoes. Coat potatoes with 2 tablespoons of oil. Transfer to a baking sheet and roast for 1 1/2 hours. Allow potatoes to cool completely. Once cooled, cut potatoes in half. Use a teaspoon to carefully scoop out potatoes leaving about a 1/4 inch of potato attached to skin. In a heavy skillet, heat cooking oil. Fry potatoes skin side up until insides are golden brown. Transfer potatoes to paper towel lined plate to drain excess oil. Heat oven to 400 degrees. Top with bacon and cheese and return to oven for 3-5 minutes, or until cheese is melted and bubbly. Serve with sour cream and chopped green onion.