Homemade potato skins–Super Bowl

Making homemade potato skins always seemed liked an all day event.  However, I have developed over time a technique that makes the process much more timely for big game days.

The Super Bowl is over, but I wanted to share this recipe for future television events.  This is one of those appetizers that is enjoyed year-round.  What speeds up this recipe seems to be the fact that I can bake the potatoes earlier in the day and allow them to cool on the kitchen counter.  I even prepare the toppings in advance and have them ready to assemble just before game time.


I tried two different versions this time, a pizza topped potato skin and a cheddar bacon potato skin. I used Yukon Gold potatoes and shredded my own Monterey Jack cheese.

To make these skins:

Bake 4-6 Yukon Gold potatoes (each potato will yield 3 skins) early in the day until done.  Allow to cool, and then slice into 3 long sections.  In the outer two sections, remove some of the potato pulp before placing on a baking sheet.  With the center section, place flat on the baking sheet.  Assemble the potato toppings as desired.  I used shredded cheddar cheese and bacon crumbles for some.  And, for the others, I used shredded Monterey Jack cheese and turkey pepperoni.  Other toppings could be used as desired–shredded cooked chicken mixed with barbecue sauce, or a selection of cheeses.

Brush the skins with melted margarine and broil to crispy in the oven.  This will take only a few minutes. Then, place the toppings into or on the skins.  Bake at 400 degrees for 10-15 minutes until the cheese is melted.  Garnish with parsley flakes, dried chives or other herbal seasoning.

Serve with sour cream or salsa. This appetizer is often a favorite for sports TV watchers.


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