By Kelly Bogard
This Sunday officially marks the end of one of my favorite times of year. We aren’t changing seasons or the time on our clocks. No, it is the final football game of the 2015-2016 season. I like other sports, but none compare to the excitement and fellowship of football.
It really is a group sport. Chances are you are not going to sit down and watch a game solo unless your favorite team is playing and everyone else is at the game. No, you are going to invite them to your house and, of course, that means everyone will likely bring something to eat and share. This weekend while we are watching the pigskin get thrown around, we will also be enjoying some homemade potato skins.
These are great appetizers for feeding a crowd. Each batch makes about two dozen and they are pretty filling, too. Let’s get started.
Once your potatoes are baked and have cooled down a bit, cut them in half lengthwise and scoop out most of the inside of the potatoes. Set this aside for mashed potatoes or to add to potato soup later in the week.
These Potato Skins can be served warm or cold and are great with sour cream and chopped green onion. They are sure to be a fave with your rowdy football fans. Enjoy the game (and commercials) this weekend and hopefully some really good food as well. From all of us at Texas Table Top, enjoy!
Recipe: Potato Skins
Summary: Crowd-pleasing snack
1 – 5-lb. bag small russet potatoes
- 1 – 5-lb. bag small russet potatoes
- 2 tbsp. canola oil
- 1 tbsp. coarse salt
- 2 tbsp. butter, melted
- 12 oz. bacon
- 12 oz. cheddar cheese
- sour cream
- green onion, chopped
- Preheat the oven to 400 degrees F.
- Coat the washed potatoes with oil.
- Sprinkle with salt.
- Bake for one hour on a large baking sheet.
- Fry bacon in small batches until crispy and set aside to cool.
- Cut baked potatoes in half lengthwise.
- Remove most of the inside of the potato and save for future use.
- Bake potato shells skin-side up for 10 minutes.
- Flip potatoes skin-side down and coat the inside with melted butter.
- Bake for 10 more minutes.
- Turn your oven to high broil.
- While potatoes are still hot, fill the cavity with grated cheese and sprinkle with bacon.
- Place under broiler for 3 to 5 minutes or until cheese is bubbling.
- Serve warm with sour cream and chopped green onions.
Baking time (duration): 2 hour(s), 25 minutes
Number of servings (yield): 2 dozen