With the super bowl this Sunday, I thought I should share with you my favorite game day recipes. Now, anyone that knows me knows that I’m not into football at all. I watch the super bowl for two very important reasons: commercials and game food!
I love snacks to the point where I’d take appetizers and dips over a main meal any day. So, over the next few days I’m going to share with you some of my favorite recipes that will be perfect to serve up during the big game.
First up is a staple for any game day party – potato skins. This classic version is simple and easy, using just a few ingredients to make a fun and delicious appetizer. Baked with cheddar cheese, crispy bacon and topped with sour cream, and some scallions for a hint of onion – these are a must at any party!
You can easily make this lovely little appetizer ahead of time. Just make them per the recipe, and refrigerate them after you sprinkle with the cheese and bacon. When you’re ready to serve, pop them in a 450º oven until the cheese melts and they are hot.
I love potato skins the classic way, but there is a lot of room for creativity here.
Other topping suggestions include:
- Buffalo Chicken: Mix chopped, cooked chicken with hot sauce. Top the potato skins with monterey jack cheese and the chicken. Once they come out of the oven, drizzle with blue cheese dressing and top with thinly sliced celery.
- Broccoli and Cheddar: Follow the classic recipe, add cooked, chopped broccoli with the cheddar and bacon.
- Garlic Parmesan: Once the skins are crisp and while still hot, rub each one with a cut garlic clove. Sprinkle with mozzarella and dried oregano. Once they come out of the oven, sprinkle with finely grated parmesan cheese and garnish with thinly sliced fresh basil.
Note: The above picture shows what they look like after they are baked and before adding the toppings. In my excitement I forgot to cut them in half, so I had to do it after they were baked. Normally I would have cut them in half right after scooping out the potato flesh, which is much easier to do!
Crispy Potato Skins
Potato skins are always a crowd pleaser, this classic version combines cheddar and bacon for a delicious appetizer. Top with sour cream and scallions for a perfect bite.
4 Potatoes, scrubbed clean
Olive Oil, for drizzling
Kosher Salt and Freshly Cracked Black Pepper
½ Cup Cheddar Cheese, grated
4 Slices Bacon, cooked and crumbled
Sour Cream, optional
Scallions, thinly sliced for garnish, optional
Preheat the oven to 350º. Prick the potatoes all over with a fork. Rub lightly with olive oil and salt and pepper. Bake for 45 minutes – 1 hour or until the pairing knife inserted into the potato goes in smoothly. Cool completely.
Preheat the oven to 450º.
Once the potatoes are cool, cut them in half and very gently scoop out the insides, leaving a ¼ inch layer of potato. Make sure to be very careful here – if you scoop out too much the potato skin will break and not hold together! Carefully cut each half in half; you will have 16 potato skins total. Rub the skins with olive oil, salt and pepper. Bake the skins for 15-20 minutes, flipping halfway through. Take them out of the oven and sprinkle them evenly with the cheese and bacon, pop them back in the oven for 1-2 minutes until the cheese melts and is bubbly.
Let the potato skins cool slightly and then top with sour cream and scallions if desired.
Makes 16 Skins