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Ingredients:
5 Medium Size Russet Potatoes
1 1/2 Cups Extra Sharp Cheddar Cheese, shredded
6 Slices Bacon
Vegetable or Canola Oil
Sour Cream & Ranch Dressing, to serve with
Dried Chives, to garnish
Directions:
Wash all of your potatoes then prick them all over with a fork. Place on a foil lined cookie sheet and bake in a pre-heated 375 degree oven for about an hour, or until a knife inserted in the middle of the potato comes right out. Once done, remove to a cutting board and slice down the middle, and scoop out most of the potato, but leave a good rim around the edge and bottom, just enough to where you don't completely go down to the skin. Heat about 2 inches of oil in a large pot, then place potatoes in the oil and fry until they turn golden brown, then remove to a paper towel lined cutting board. When done, let potatoes cool while you dice your bacon and cook it in a frying pan until it is nice and chewy. Place your potatoes on a foil lined baking sheet and then sprinkle cheese down the middle of the potato, then sprinkle bacon pieces on top. Bake in a pre-heated 350 degree oven for about 10 minutes, until cheese is completely melted, then turn the oven to boil on high for about 5 more minutes to brown it.
I love football food week!
ReplyDeleteThanks for posting this, ill let you know if I make any of these on Sunday!
This is definitely man-pleasing Super Bowl food! Okay I'd love it too!
ReplyDeleteTater skins and beer..yes please
ReplyDeletePERFECT game food! loves it!
ReplyDeleteI am loving this football food week idea and am so glad I came across your blog. :) I love tailgating food *almost* as much as I love football!
ReplyDeleteExcellent! The missing step for me was deep frying the potato skins. I never knew about that. This is going to make ALL the difference. Thank you soooo much!!
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