Tomorrow is Super Bowl Sunday, and the first thing on all of our minds is the food!
Potato Skins are a classic appetizer and are super easy to make. Best of all you can start your prep tonight, leaving more time for football tomorrow!
I really don’t think that a dessert can get easier than this. It all starts with
baking your potatoes. Once your potatoes are cooled, all you need to do is scoop, top and bake! And, if you’re following the recipe and not adding your own toppings, you get to eat bacon while you’re cooking!
I love that these
Potato Skins can be prepared ahead of time, so that right before the game starts, you can just pop them in the oven! Click here to learn How To Bake The Perfect Potato
4 russet potatoes
6 strips bacon
2 cups shredded cheddar
2 green onions
3 tbsp butter, melted
Preheat oven to 450 degrees.
Wash and scrub potatoes. Dry and place on a baking sheet. Drizzle olive oil over each potato, and then sprinkle salt and pepper over the top. Bake for 1 hour 30 minutes. Remove from heat and let cool completely. This can be done the night before.
Meanwhile, cut bacon into a small dice and cook until crispy. Drain on a paper towel and set aside.
Lower heat to 425 degrees.
Cut potatoes in half, and carefully scoop out the center, leaving a little bit of potatoes in the skins.
Brush each side of the potato with butter and place face down on a baking sheet. Return to oven and bake for 5 minutes. With tongs, flip the potatoes over and bake another 5 minutes.
Remove potatoes from oven, and top with shredded cheddar and bacon.
Return to oven and cook for another 4-5 minutes until cheese is melty.
Top with green onions and sour cream, if desired.
For the printable version of this recipe, click the link below for the pdf: