Nothing says “Game Day” quite like a menu built around spicy chicken wings and stuffed potato skins. The following potato skin recipe is easy to make and tastes fantastic.
You can shorten the prep time for this recipe by microwaving the potatoes for several minutes before baking them. If time is not an issue, I like crispiness of oven baking.
Game Day Cheesy Stuffed Potato Skins
6 large baking potatoes
2 T. olive oil
salt, to taste
3/4 c. shredded extra-sharp cheddar cheese, plus 1/2 c. to top
1 c. sour cream
8 slices bacon, cooked crispy and crumbled
¼ c. sweet red pepper, finely chopped
salt and pepper, to taste
4 green onions, green ends finely sliced
Preheat oven to 400 degrees. Rinse and scrub potatoes with a firm-bristled brush, then pierce 8 – 10 times with a fork. Pat dry.
Lightly brush each potato with olive oil and sprinkle with salt. Place directly on middle oven rack and bake for 1 hour or until tender.
Tip: Place a cookie sheet on the bottom rack to catch any drippings.
While baking, place bacon slices on a plate covered with paper towels, folded 3 or 4 layers thick. Cover with another 3 or 4 folded layers. Microwave on high for about 2 minutes and check for doneness. Continue cooking until bacon is crispy and easy to crumble. (Cooking times will vary, so start with a couple minutes and adjust accordingly).
When potatoes are done baking, cool slightly before cutting in half length-wise. Scoop out most of the flesh out into a bowl, then place the skins on a baking sheet.
Add sour cream, 3/4 c. cheddar cheese, crumbled bacon, red pepper, salt and pepper to the potatoes you scooped into a bowl and mash together.
Divide potato mixture evenly and return to skins.
Add remaining 1/2 c. cheddar cheese to top and bake at 425 degrees for 8-10 minutes or until golden brown.
To serve, top with paprika and sliced green onions, if desired.