Loaded Potato Skins- Great Super Bowl Party Food. Two kinds but neither are healthy:) Healthy foods coming next week… This recipe is for small gathering with multiple Appetizers… You want them to be gone and move to your next dish. That’s how they start to talk about your recipes… They want to come back for it!
Classic Potato Skins:
russet potatoes 4 washed and dried
canola cooking spray for coating potatoes
salt and pepper for taste
butter 2 tablespoons melted
shredded cheddar cheese 16 oz.
bacon cooked and chopped 3/4 pound
green onion 1 sliced
chives 6 chopped
Rinse and clean your potatoes and place them on a baking pan. Spray both sides with canola cooking spray. Season both sides with salt and pepper for taste. Cook for 30-45 minutes on 350 degrees. If the potatoes are small to average 30 minutes, large 45 minutes.
Take the potatoes out and let them cool for 10 minutes. Melt your butter in the microwave. Cut your potatoes in half length wise. Place skin down. With a ice cream spoon scoop out the guts of the potato. Use these scooped potatoes in another food applications.
With a pastry brush coat both sides of potatoes with the melted butter and place back in the oven for 12 minutes. At the 6 minute mark flip potatoes over.
When this is completed take out of the oven. Place potatoes skin down again. Fill the potatoes with shredded cheddar cheese. Top with cooked chopped bacon. I added some blanched broccoli to half of my potatoes. Add another layer of cheese. 16 oz. of shredded cheddar is more than enough cheese. I didn’t use all of it, had a couple ounces left. Place back in the oven till cheese is fully melted, take out and serve on a serving plate and garnish with chives and scallions…