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Casey’s Potato Skins – Recipe Corner

Potato skins!

They are a classic appetizer dish..

Why go out to order them when you can make them at home!

Today is Superbowl Sunday, so I took my classic recipe and made them into footballs!

Football Potato Skins?! What WHAT?!

   

Casey’s Potato Skins –
5 large russet potatoes (or 10 small)
2 tablespoons of melted butter
1 cup of shredded cheddar cheese
6 strips of bacon, cooked
3/4 cup of sour cream
3 tablespoons of sliced scallion
salt and pepper to taste

Preheat oven to 400 degrees.

1. Pierce your potatoes with a fork. Place in 400 degree oven, directly on the rack, for 45 minutes. Carefully remove and let cool on counter for 5-10 minutes until they are easy to handle.
2. Cut in half length wise and carefully scoop out the inside making sure to leave about 1/4 inch of flesh intact. Reserve the inside for a later use, such as mashed potatoes or potato balls! Yum.
3. Set your oven to broil. On prepared pan, place your potatoes skin side up and brush evenly with half of your melted butter. Place under the broiler for about 5 minutes. Watch closely so they crisp and don’t burn.
4. Remove from the broiler and carefully flip over and brush the inside with remaining butter, add in cheddar cheese and crumbled bacon. Broil another 5 minutes to crisp sides and melt cheese.
5. Remove and top with sour cream and scallions! Salt and pepper to taste. Enjoy hot, crispy and gooey! 

To pipe the football onto the potato skin, simply fill a ziplock baggie with sour cream and cut a small piece of the corner off! 🙂

   

 

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