As my husband likes to remind me (daily), February 3rd is coming. My birthday is in June, we were married in July, and after three years of him forgetting those dates, I’ve added them to every calendar in the house. So what could it be? Oh, that’s right: it’s Super Bowl Sunday. I should have known he’d never forget that date!
It’s not just that he’ll be busy, so I shouldn’t look to him to run errands, entertain company, or talk. His main point is that I need to start thinking about making his favorite Super Bowl snacks. These potato skins are at the top of his list. In fact, I’m not fully convinced these aren’t the reason he married me. (Which is fine, really: I jokingly claim that I married him because he knows how to grill the perfect steak. I’m only half kidding about that, too.)
Stuffed Potato Skins
- 4 large baking potatoes
- 4 tablespoons olive oil, divided
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Kosher salt, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 8 slices bacon
- 8 oz. shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, sliced OR 1 tbs. chopped chives
- Put the racks on the top and middle third of the oven.
- Put a cookie sheet on the bottom rack.
- Preheat the oven to 350 F.
- Scrub the potatoes well. Dry with a towel.
- Use a fork and poke holes all over each potato in about 10 places.
- Put 1 tbsp. olive oil in a bowl. Add 1/2 tsp. Kosher salt.
- Add the potatoes to the bowl and mix so each potato is coated with oil and salt.
- Put the potatoes on the top rack.
- Bake the potatoes 1 hour.
- Meanwhile, cook the bacon until crispy. Drain, pat dry and crumble.
- Remove the potatoes to a baking rack to cool.
- Remove the cookie sheet.
- Turn the oven up to 475 F.
- When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise.
- Line the cookie sheet with foil. Spray it with cooking spray.
- Use a spoon to scoop out the flesh of each potato. Set it aside for some other use. (Potato soup?)
- Combine the rest of the olive oil, Parmesan cheese, Kosher salt, garlic powder, paprika and pepper and brush all over potato skins, inside and out.
- Put the potatoes on the cookie sheet, skin side up.
- Bake 8 minutes, turn the potatoes over and bake an additional 7 minutes scooped side up.
- Sprinkle the crumbled bacon and shredded cheddar into each scooped potato.
- Return the potatoes to the oven for 2 minutes, or until cheese is melted.
- Top with sour cream and chopped green onions or chives.
Obviously, these stuffed potato skins are not diet-friendly, but don’t let that make you feel guilty. Just work the calories off by cheering on your favorite team!
(Happy to have linked this to these awesome link parties!)