Before diving into our favourite recipes, let’s take a look at the excitement around Super Bowl recruitment this year. For more delicious game day snacks, you might also love our easy spicy sausage rolls recipe.
Potato Skins for the Super Bowl
Hello friends and welcome back to my channel. Today we’ll be making potato skins for the Super Bowl. These are perfect alongside an easy spinach and artichoke dip recipe for any gathering.
For this super easy recipe we’re going to use six evenly sized russet potatoes, some scallions,
about a pack of bacon, mozzarella and cheddar cheese,
and sour cream. Other than that we’ll use some melted butter and some spices and that’s it.
Ingredients
- six evenly sized russet potatoes
- some scallions
- about a pack of bacon
- mozzarella and cheddar cheese
- sour cream
- some melted butter
- a tablespoon and a half of vegetable oil
- a couple big pinches of kosher salt
- a tablespoon of Italian seasoning
- about a tablespoon of Tony’s Satchel
Instructions
Step 1: Prepare Potatoes
Preheat oven to 400 degrees.
- Add a tablespoon and a half of vegetable oil and a couple big pinches of kosher salt to the potatoes.
We want to roast the potatoes for about an hour to an hour and 20 minutes. - Chop up your bacon. Cook the bacon until crisp.
- And then here I’m just scooping out a good amount
and save this as a side dish for dinner tomorrow. - Brush the inside of the scooped potato skins with some melted butter.
Add a tablespoon of Italian seasoning and about a tablespoon of Tony’s Satchel to the skins, you can change the seasonings however you’d like. - Right back into the 400 degree oven we want to cook them for another 10 to 15 minutes.
- And now we can dress these guys. Fill the potato skins with mozzarella and cheddar cheese, cooked bacon, and scallions.
Like I prefer scallions on potato skins but it’s up to you. - And now we’re ready to go back into the oven, to melt the cheese.
- Top with sour cream and serve.
all right I think I picked a good one here.
Delicious, very good.
Easy Super Bowl Potato Skins Recipe with Bacon and Cheese
A delicious and easy recipe for crispy potato skins loaded with bacon, mozzarella, cheddar cheese, and fresh scallions, perfect as an appetizer for your Super Bowl gathering or any game day event.
- 6 evenly sized russet potatoes
- 1 1/2 tablespoons vegetable oil
- 2 big pinches kosher salt
- 1 pack bacon, about 12 oz
- 1/4 cup melted butter
- 1 tablespoon Italian seasoning
- 1 tablespoon Tony’s Satchel (Creole seasoning)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped scallions
- 1/2 cup sour cream, for topping
- Preheat your oven to 400 degrees F (200°C).
- Wash and thoroughly dry the russet potatoes. Rub the potatoes with 1 1/2 tablespoons of vegetable oil and a couple big pinches of kosher salt.
- Place the oiled and salted potatoes directly on the oven rack. Roast for about 1 hour to 1 hour and 20 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are roasting, chop the pack of bacon into small pieces. Cook the chopped bacon in a skillet over medium heat until it is crisp. Drain the cooked bacon on paper towels and set aside.
- Once the potatoes are roasted, remove them from the oven and let them cool slightly until they are easy to handle. Carefully cut each potato in half lengthwise.
- Using a spoon, scoop out most of the potato flesh from each half, leaving about a 1/4-inch border of potato inside the skin. (The scooped potato flesh can be saved for another dish, such as mashed potatoes or potato soup).
- Brush the inside of the scooped potato skins with the melted butter. Season the insides of the skins with 1 tablespoon of Italian seasoning and 1 tablespoon of Tony’s Satchel (Creole seasoning).
- Return the seasoned potato skins to the 400 degrees F (200°C) oven and bake for another 10 to 15 minutes, until the skins are slightly crispy.
- Remove the crispy potato skins from the oven. Fill each potato skin evenly with the shredded mozzarella cheese, shredded cheddar cheese, the cooked crispy bacon pieces, and chopped scallions.
- Return the filled potato skins to the oven and bake for an additional 5-10 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven, top each potato skin with a dollop of sour cream, and serve immediately.
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