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.