Super Bowl ‘Skins

6 Feb

So, yesterday was kind of a big deal for football fans. Maybe you heard about it? Or maybe you only made it though the game to catch the first episode of The Voice, season two?

I admit it, guilty as charged…

But even if you don’t really care which team wins big, the Super Bowl is always a good excuse to enjoy some good old-fashioned party food of the greasy, potato-ey, cheese-y variety.

Behold:

(Photo courtesy YourHomeBasedMom)

PW’s Potato Skins, as found in the Holy Grail of country cooking The Pioneer Woman Cooks by Ree Drummond, definitely bring the “wow” factor.

Adapted Recipe:

4 slices of bacon
8 (smallish) russet potatoes, scrubbed clean
olive oil
kosher salt
A couple of generous handfuls of grated cheddar cheese
Dollops of sour cream to taste
4 green onions, chopped finely

Preheat the oven to 400 F.
Rub the outside of the scrubbed potatoes with olive oil and salt.  Place on foil lined baking sheet and bake for 45 minutes. Make sure they are fork tender!

Slice potatoes in half, lengthwise. With a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins.*

Brush both sides of the potato skins with olive oil and salt liberally.  Place potatoes cut side down on the pan and return to the oven.  Bake for 7 minutes; flip skins over and bake for 7 minutes more.

Cook bacon and chop into small bits.  Set aside.  Grate the cheese if you haven’t already. Chop green onions, too.

When the skins are crisp, remove from the oven and sprinkle each with cheese and bacon pieces.  Stick them back in the oven until the cheese melts.  Just before serving, add a dollop of sour cream onto each skin and sprinkle with sliced green onion.

* Warning – this is tricky, and your fingers will probably get burned. But it is worth it, so never fear!

I whipped up some of these bad boys yesterday and they did not disappoint. So simple, yet so delicious. Make them for your next get-together and you will not have to worry about what to do with the leftovers. (Get it? Because there won’t be any!)

Now for the good part:

  • If you ever wondered where exactly that sour cream (or cheese or milk or ice cream) came from, l would like to introduce you to one of my favorite bloggers, Barbara Martin, otherwise known as The Dairy Goddess, a third generation California dairy farmer who loves to blog about cheese, cows, and a little country fashion thrown in for good measure. Check out her blog at: http://dairygoddess.wordpress.com. Visit Barbara’s blog. You’ll laugh. You’ll cry. You might even learn something!

  • Have you seen these new commercials from McDonald’s that feature real farmers? Regardless of how you feel about Mickey D’s, I think it is pretty refreshing to have honest-to-goodness farmers being showcased in this manner. Check out the below ad featuring potato farmer Frank Martinez.

Like the ad? Loathe the ad? Make something particularly delicious for your Super Bowl get-together? Leave a comment below!

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6 Responses to “Super Bowl ‘Skins”

  1. NoTimeFor10 February 8, 2012 at 4:28 pm #

    I’m so glad that you referenced the Pioneer Woman Cooks! I received her cookbook last Christmas and I love it! You can find more of her recipes on her blog: http://thepioneerwoman.com/cooking/. My sister made her cinnamon rolls and they were to die for.

    • nikkiusher February 12, 2012 at 5:02 pm #

      These look so amazing that I might make them for brunch…. post-superbowl…post football season!! Great post!

  2. stlconfidential February 12, 2012 at 6:44 pm #

    I have never tried to make potato skins but will definitely do so now that I know how. They look delicious! I ended up making trail mix, chocolate chip cookies, and pigs-in-a-blanket for the Super Bowl party that I went to last weekend 🙂

  3. Allee February 12, 2012 at 9:24 pm #

    These. Look. Amazing. And super hard to screw up which is always nice. I was on a cruise during this years Super Bowl and was totally disappointed by the food (and the pats). But in the past I’ve made giada delaurentis’ balsamic honey glazed chicken “drummies” and they were delicious!

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Trackbacks/Pingbacks

  1. Coming Full Circle – Cinnamon Roll Edition « farm to fork (DC) - April 28, 2012

    […] Behold. The ultimate cinnamon roll, courtesy of The Pioneer Woman. (I figured it would be appropriate to pay homage one last time to my favorite ranch wife-turned food blogger since my first post celebrated her delish potato skins.) […]

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