Tuesday, February 9, 2010

Potato Skins

Ok, so I'll admit, I didn't actually watch much of the Superbowl (I had it on for a bit while I did a few things around the house), but I did make some fun Potato Skins just for the occasion.

This was a pretty simple recipe (see below). It just took some time and the only thing that was hard was scooping out the potatoes and keeping them from falling apart. I found that using a fork and scraping the insides out worked better than using a spoon.

Because it was just for me, I only cooked 2 potatoes, so I got 4 skins. I didn't really measure anything out either, just used what I thought looked right (which is typically so not me). Let me tell you though, the special ingredient in this is steak seasoning. I would have never thought to sprinkle steak seasoning on these potatoes, but oh my, it gave them a kick! I had some Kansas City steak seasoning, and it was sooo good!!

Potato Skins (courtsey of Foodnetwork.com and Daisy Brand Sour Cream)

-- 6 small baking potatoes
-- 2 tablespoons melted butter (I used spray butter because it was easy)
-- 2 teaspoons seasoned salt (I used Kansas City Steak Seasoning because that is what I had)
-- 3 tablespoons grated Parmesan cheese
-- 1 1/2 cups shredded cheddar cheese
-- 4 strips cooked, crumbled bacon (I used turkey bacon to make it somewhat healthier)
-- 3/4 cup Daisy Brand Sour Cream
-- 2 teaspoons snipped fresh chives (I didn't use this because I didn't have any, just as good without)

Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.

Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)

Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.

Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.

Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.

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