I spent most of my life living in college football land. We watched NFL on Sundays because there was nothing else on but since our closest team was a good 3 hours away, we never got really swept away in Super Bowl excitement.
But now that we’re in Colorado. You guys.
The baby and I went to the grocery store on Sunday before the games began and we were literally the only people there that weren’t wearing a Broncos shirt. The store had tables full of Broncos cupcakes, Broncos cookie cakes, and – weirdly enough – Broncos caramel apples. Even the ginormous deli sandwich I bought for my husband came with a Broncos sticker on it.
I couldn’t resist Broncos mania. I walked out of the store with a toddler-sized Broncos shirt and justified it with “HE WAS BORN HERE! HE’S A FAN!”
Since my team (Saints) aren’t exactly known for making it to the Super Bowl, I’m usually all about the food instead of the game. And potato skins are kind of the ultimate football food, right?
I can’t even tell you the last time I had some but when my mom was visiting last month she told me that this recipe was by far the best for potato skins and I’ve had them on the brain since then. If you haven’t tried it yet, I definitely recommend it! Both sides of the potato get a bit crispy, and with the melty cheese? Just perfection. I already want to make them again.
- 8 whole small russet potatoes
- 4 tablespoons canola oil
- 2 tablespoons butter
- 1-1/2 cup grated cheddar cheese
- 8 slices bacon cooked and chopped
- 2 green onions sliced
- 1/2 cup sour cream
Preheat oven to 400F.
Scrub potatoes and dry completely. With a paper towel (or your hands) rub the skin of the potatoes with 2 tablespoons of the canola oil.
Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.
Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
Serve immediately with sour cream and green onions.