*No crock pot was used in the creation of this appetizer.
The Super Bowl. Or as I have come to find it – Super Time to Eat as Much as Possible in One Sitting While Other People Exercise. Ever since college, I have spent most Super Bowls surrounded by bros, eating wings and drinking beer. This year, I had a pleasant change of pace and attended a Super Bowl party that female was hosting (and we could come in our yoga pants!! Way too exciting). The only requirements: you have to bring something to share. So my 3 friends and myself decided to bring some left over beer and 2 appetizers – Potato Skins and Caprese Salad on a Stick (look to the post above for this description).
Potato Skins: This recipe was much harder than I anticipated.
- Gold Yukon Potatoes
- Sharp shredded cheddar cheese
- Turkey Bacon
- Sour Cream
- Olive Oil
- Canola Oil
After doing some research (aka looking at as many recipes as we could 2 hours before we were leaving for the party), we scrubbed the potatoes, put olive oil on them and put them in the oven at 400 for 1 hr. During this time we started making our Caprese Salad on Stick, but more on that laters.
After 45 minutes, we made the bacon. This was my first time making bacon, and that was super easy. Did you know you don’t even need to add oil? Cause now I do. As the bacon was getting done, we took out the potatoes and cut them into halves or fourths depending on the size (the bigger ones were cut into fourths). The potatoes were very hot, so I did use the oven mitt to hold the potatoes as they were cut – there were many comment made about my roommates worrying I would cut my fingers off, but no worries nothing as such happened. Then came the very challenging process of trying to shell out the potatoes. At first, we tried a spoon – epic fail (broke the skin). Then, we tried forks – this worked much better, but our skills at trying to clean out the potatoes was still limited. In the end we did loose some potato skins (broken skins, too thin, etc. – it was a struggle for us), but we added the broken ones to the insides for some pesto mash potatoes for later.
Once we just had the shells, we put a little bit of canola oil on the top and bottom of the potato shells. At first we were not sure how to do this, but then we decided to use our turkey baster. (This turkey baster was originally bought for gin bucket party, and has only been used one other time since then – while making slow cooked pork – so we have to say it was a pleasure being able to use it one more time.) This proved to be a great use of the turkey baster. After cooking still at 400 for 5 minutes on each side, we took the potatoes out and filled them with the sharp shredded cheddar cheese. Because of dietary restrictions, only half were filled with bacon bits (one of our roommates cut up the bacon – and as she would tell you – it was much harder than people make it look). At this point we then put the potato skins back in the oven on broil for 20 minutes.
Huge hit with my friends and I! Sour Cream was added as people liked, but we had an amazing Buffalo Chicken dip at the game, which I added to the potato skins which proved to be awesome! Takes a lot of work, but worth it!
The Nitty Gritty:
- Total Cost: $35.00
- Prep Time: 1 hours
- Total time: 2.25 hrs