If you’re gearing up for the Super Bowl next weekend, consider adding these to your party menu! I made these a couple of years ago for Super Bowl Sunday. They were so tasty that I made them again for the Winter Classic hockey game this year. They’re the perfect compliment to any appetizer spread. We definitely recommend that you enjoy some of these with an ice cold beer.
Source: Simply Recipes
6 small to medium sized russet baking potatoes (total 3 pounds)
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Scrub the potatoes clean. Rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub canola or vegetable oil all over the potato skins, inside and out. Sprinkle with salt. Place on a baking rack in a roasting pan or on a broiler pan (don’t use a cookie sheet, it will warp). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Serve immediately. Serves 4 to 6.