So you’re having a Super Bowl party now, right? And you’re serving Super Bowl Chili, right? Why don’t you go ahead and get these going, too. Everyone loves them, and it takes ya right back to 1985 and The Superbowl Shuffle…
Super Bowl Potato Skins
8 whole potatoes
2 tablespoons olive oil
2 tablespoons butter
3/4 cup grated cheddar cheesee
8 slices bacon, cooked and crumbled
1/2 cup sour cream
green onions to garnish
Preheat oven to 400 degrees. Wash potatoes well and dry with a paper towel. Drizzle with olive oil and make sure the potatoes are fully oiled.
Bake potatoes on a sheet pan for about an hour. 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, 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, or until skin is crispy. 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.