Food Super Bowl Potato Skins

Potato skins are an easy Super Bowl snack that can be made for a smaller gathering — just use fewer potatoes. 

Don't miss the big stories. Like us on Facebook.  

Anyone else feeling a little underwhelmed about Super Bowl Sunday? I blame the pandemic and Tom Brady. Really, mostly Tom Brady.

(I KID. But do I?)

I'm not a huge football fan, but, generally, I know what's going on; I enjoy the commercials — though, my heart can't take too many sappy ones this year ... hear me, you big, beautiful Budweiser Clydesdales?!? — and you know I'm all about the food. But like everything else since "mask-wearing times" began, it's just going to be the three of us, and while my boys love to eat, they just don't have the junk-food stamina to stick with my snacking abilities. Without a crowd, it's just me taking on too many dips, chips and wings while my 5-year-old asks where the "real dinner" is. (I fight the urge to say, "Just eat the chips, d--- it. Mommy still loves you.")

Instead, this year I'm going to try to find ways to indulge, but on a smaller scale. We've got a great collection of Super Bowl recipes for you try. My favorite is the Everything But the Bagel dip

Last year, I made this Mission Burrito Dip that can easily be made into a smaller portion to feed a small squad. 

I'll also be making Loaded Potato Skins, which with just two or three potatoes can be enough to feed us something a little extra special for game day, but not take too much time or effort, besides the initial roasting of the potatoes. 

Loaded Potato Skins

Yield: Makes 8 large potato skins

Ingredients:

4 baking potatoes

Extra-virgin olive oil

8 ounces thick-cut bacon, diced

6 ounces cheddar cheese

1 bunch scallions

Kosher salt

freshly ground black pepper

1 cup sour cream

Hot sauce, to taste

Directions:

Preheat the oven to 400 F. Rub the potatoes lightly with olive oil, salt and pepper 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. 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. Thinly slice the scallions.

Carefully handle the hot potatoes and cut each in half, lengthwise. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh.

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. Serve with sour cream, scallions and other toppings. 

Lindsey Hollenbaugh can be reached at lhollenbaugh@berkshireeagle.com or 413-496-6211. On Twitter: @Lhollenbaugh.

Talk with us

Since COVID-19 makes it difficult to convene Coffees with the President, if you have a question or a comment about The Eagle, send it to company President Fredric D. Rutberg at frutberg@berkshireeagle.com