Super Bowl Super Stuffd N Crispy Potato Skins Food

STUFFED POTATO SKINS

Steps:

• Put the racks on the top and middle third of the oven. Put a cookie sheet on the bottom rack. Preheat the oven to 400°F / 200° C / gas mark 6.
• Wash the potatoes. Dry very well with a towel. Using a fork, poke each potato 10 times.
• In a bowl, combine 1 tbsp. olive oil and 1 tbsp. sea salt. Add the potatoes and mix so each potato is coated with oil and salt. Place the potatoes on the top rack over the cookie sheet and bake for 1 hour.
• In a small bowl, combine the remaining oil, Parmesan cheese, salt, and spices. Set aside.
• In a medium bowl, combine the chopped bacon, cheddar cheese, and minced white parts of the green onions.
• Remove the cookie sheet from the oven. Set aside. Increase the oven temperature to 475°F / 245°C / gas mark 7.
• When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise. Using a spoon, scoop the flesh out of each potato leaving a 1/4 edge on the bottom and sides. (Discard or use for another purpose.)
• Brush the inside of the skins with the oil and spice mixture then turn them upside down and place them on the cookie sheet. Brush the outside of the skins and bake cut side down for 6 minutes. Turn cut-side up and bake an additional 6 minutes.
• Remove the skins from the oven and stuff with the bacon-cheese mixture. Return them to the cookie sheet and bake for 3 to 4 minutes, until cheese is melted and begins to bubble.
• Sprinkle with the minced green parts of the green onions. Top with sour cream and minced chives if desired.

STUFFED SWEET POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
• Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
• Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
• Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
• Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
• Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.

SUPER BOWL SUPER STUFF'D N' CRISPY POTATO SKINS

Steps:

• Bake the potatoes until tender (I bought the micorwavable kind, you may bake them though). Let potatoes cool. In a medium size bowl mix the Sour Cream, Baccon, Shredded Cheese, Salt, Pepper. Refridgerate for 10-15 minute Take the potatoes half them, and then fourth them. Scoop almost all the potato flesh out with a spoon, I like to leave a little so it's more like a french fry, but it dosnt really matter.
• While the filling is in the fridge, heat your oil (I have a fryer) to about 350 degrees. Once the oil is hot drop the skins into fryer or pan. Cook the skins until crispy (5-8 mins). Once done place them on a plate lined with a paper towel to absorb grease.
• Take out the filling and preheat the oven to "Broiler" Get a baking sheet and fill the skins with the filling, don't put too much or all the filling will come out. Broil the potato skins until the filling is hot and goey. If you want, garnish with green onion.
• Review and Comment! They are much appreciated! I hope you love these as much as I do! Thanks! :).

SERIOUS POTATO SKINS

Steps:

• Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
• While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
• Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
• Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.