Hands up who’s got a football fan in their house? If you do you probably don’t need me to remind you that the Super Bowl is tomorrow and with it all the beer and food you can cram in a house (anyone have a hubby with a beer fridge in the garage that’s about to explode right about now?). Whether you’re right in there with the guys or you’re just going to put on a jersey and pretend to watch (ie yell at the TV when everybody else does) there’s few other excuses like the Super Bowl to indulge in some naughty eats.
And by that I mean basically anything that can be dipped, eaten without a fork, and most likely involves bacon. And carbs… followed up with a big helping of beer or another drink of choice. Bring on the sweatpants/ leggings/ elastic waistband pants. So yeah, I’m just going to write off eating healthy on Sunday now so I can enjoy all the things in their bacon- y, oh- so- bad- for- you- but- it- tastes- so- good glory. If you’re wanting to whip up something last minute these potato skins won’t disappoint. All the credit for these has to go to Will since he’s the one who always makes them (I just take the pictures while we try not to eat them and drool all over them), and really is possible for anything to taste bad when there’s bacon involved? Guys, this one’s for you in honour of the big day- hope your team wins! (and if not, at least you got some good grub out of the deal 😉 ).
6- 8 large russet potatoes
3 cups cheddar cheese, grated
1 bunco of green onions, diced
1 package of bacon (8- 10 slices)
Salsa & sour cream to serve
1. Preheat your oven to 375 degrees. Slice your potatoes lengthwise so that the wedges are approx 1 1/2″ wide. Using a sharp knife, carve out a small divet (think similar to removing the core from apple slices), and chop off an inch from each end. Lay on a baking sheet and bake for 20 minutes, until the flesh of the potato is cooked.
2. Over medium heat, cook up your bacon to desired crispiness (remember that it’ll also be going in the oven and will crisp up a little more in there). When cooked, transfer to a plate with a piece of paper towel and allow to cool; pat with paper towel to remove any excess grease. Chop into large bacon bits.
3. Start layering the toppings on the potato wedges starting with the grated cheddar cheese, followed by the diced green onion and bacon bits. Pop back in the oven for another 10- 15 minutes until the cheese has melted.
4. Take out of the oven and serve with sour cream and salsa (and any other toppings you’d like). Enjoy!