How’s your favorite football team doing this season? As you know, my husband and I are big Jets fans, and while it’s a lonely, sometimes pathetic existence, the 2013-14 season isn’t going as poorly as it could. Hey, at least we’re not Giants fans this season, right? Ha. Sorry, neighbors.
One thing all football fans can agree on is that the game day snacks are paramount to enjoyment of any game.
As the temperatures drop, you have got to make room for toasty, cheesy and flavorful loaded potato skins in your game day eats rotation!
These potato skins have a crisp, salty exterior that gives way to a soft, chewy bite once you dig in. Tangy cheddar jack, crispy bacon, and cool guacamole make these the perfect handheld indulgence while you’re enjoying halftime.
- 4 russet potatoes
- olive oil
- kosher salt
- 4-6 strips bacon (depending on how much you want)
- grapeseed oil, for brushing
- 2 cups shredded cheddar jack cheese
- 1 cup guacamole
- minced jalapeno, for garnish
- thinly sliced scallions, for garnish
- Preheat oven to 400°F. Pierce your potatoes all over with a fork, then rub with olive oil and sprinkle with kosher salt. Roast on a baking sheet for 1 hour. Remove from the oven and allow to cool until you are able to handle them without burning your hands.
- While potatoes are baking, fry up the bacon in a skillet over medium-low heat until super crispy, about 10-15 minutes. Remove to a plate lined with paper towels, then chop up the bacon once cooled slightly into small bits. Set aside.
- Bump up the oven temperature to 450°F. Slice each potato lengthwise, then scoop out the insides (reserve these for another use, like breakfast potatoes or whatever else you might like!). Brush the potato skins with grapeseed oil inside and out, and sprinkle with salt once more. Place on a rack on a glass or other warp-proof baking dish, skin-side down, and bake for 10 minutes. Flip potato skins to skin-side up, and bake for another 10 minutes.
- Turn off the oven and turn on the broiler. Remove dish from the oven, flip one more time, and place about 2-3 tbsp of cheese in each potato skin. Top with the crumbled bacon. Broil for a few minutes, until the cheese is bubbly. Remove skins from the oven, and top with any other toppings you might like- I went with guacamole, minced jalapeno, and scallions. Enjoy!
Recipe inspired by Simply Recipes.
To make it even easier, I’ve made another video recipe tutorial to share with you, this time providing step-by-step instructions on how to make these awesome potato skins. Take a look:
I am not into sour cream, so I used guacamole here as a topping, but you can certainly feel free to go nuts with these toppings as you choose.
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