Another work week is over...Friday is here! Are you ready for some sports? Baseball playoffs, college football (Ohio State is #1!) and of course, the NFL (go Ravens!)! Here's something for your sports-watching pleasure...
There are some bar food items that will never go out of style...mozzarella sticks, wings, sliders, and of course, potato skins. The thing is, these are soooo much better when you make them yourself!
adapted from Simply Recipes
6 medium russet or Yukon Gold potatoes
kosher salt and pepper
6 strips bacon
4 ounces grated cheddar cheese
a few scallions, thinly sliced
Preheat oven to 400 degrees. Scrub the potatoes well, then rub all over with softened butter and prick several times with a fork. Bake for an hour. Remove from oven and let cool.
While the potatoes are baking, cook the bacon until crispy. Drain, cool, and chop.
When the potatoes are cool, cut them in half longways and scoop out the insides, leaving a 1/4" shell. Save the scooped out potato for another use.
Increase oven temp to 450 degrees. Brush canola oil all over the potato skins, both inside and out and sprinkle with salt. Bake on a rack in a roasting pan for 10 minutes, then flip the skins over and bake for another 10 minutes. This makes the skins super-crispy so they can hold up the toppings without getting soggy.
Set oven to broil. Arrange potato skins on rack, skin side down. Sprinkle with pepper, then evenly distribute cheese and bacon among them. Broil for 2 minutes (watch carefully!), or until cheese is bubbly.
Sprinkle with slliced green onions and serve with sour cream.
Then open up your own bar.