Like it or not, it’s going to be a football weekend. This is the only time I’m ok with it because 1. it is accompanied by really delicious snacks and great company 2. it means football season is OVER. Dean likes to remind me that now he can just focus more on basketball. I told him that just gives me more time to focus on American Idol.
Last night, I tested a recipe for the weekend and if how many of these bite-sized baked potato skins my hubby wolfed down is any indication, I promise it will be a huge hit at your party.
Baked Potato Skins
Bon Appétit, September 2000
3 medium russet potatoes or 2 dozen smaller potatoes
5 bacon slices (turkey bacon works great)
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1/2 hour for small potatoes or 1 hour for larger potatoes. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. A melon baller or a teaspoon is perfect for this. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins.
* If you are heading to someone elses house you can do this last step in their oven.*
Bake until skins are crisp and cheese mixture melts, about 25 minutes (10 minutes for small potatoes). Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.