Lunchtime came around at our house yesterday and the cupboards were bare. No sandwich stuff, no soup, no hot dogs, and no frozen pizzas – none of the usual weekend lunchtime fare was to be found, and the DamKids were all squawkin’. Loudly.
“There’s no food in this house!”
“We have nothing to eat!”
“Don’t you work for a grocery store?!” Wah, waah, waaaah.
They were right; it was grim. But I took a closer look and found half a bag of potatoes (left over from last week’s pork roast night), some shredded cheese, and a few slices of bacon. Who knew these meager ingredients would turn out to be the makings of a lunch that would knock the socks off my three hungry punks?
I did have to fend them off with Go-gurts and goldfish for the hour it took to bake the potatoes. But they all agreed, lunch was worth the wait. And it was such a hit, I’m sure I’ll be making these potato skins again the next time I have half a bag of russets hanging around.
Looking ahead to next weekend (because really, is it ever too early to start thinking about the weekend?), these spuds would be an excellent, easy, and CHEAP addition to your Super Bowl spread. That’s assuming you’ll be watching the game. I’ll watch it too, I guess – though I couldn’t care less which team wins or loses. For me, the Super Bowl is a good excuse to get together with my favorite neighbor friends and drink beer on a mid-winter Sunday afternoon. Of course, the junk food and commercials are fun too.
Have a great week, everyone!
STUFFED POTATO SKINS
Serves: 6 as an appetizer
Source: adapted from epicurious.com
- 3-4 medium russet potatoes (grab a bag while they’re on sale through Tuesday)
- Cooking oil
- 5 slices of bacon
- 2 c. your favorite shredded cheese
- ¼ t. cayenne pepper
- 1 T. chopped fresh parsley
- 2-3 scallions, thinly sliced
- Sour cream for serving
Preheat the oven to 425. Scrub the potatoes and rub them with cooking oil. Place them on a baking sheet and bake them for one hour, or until tender. Remove potatoes from the oven and allow them to cool. Maintain oven temperature.
While the potatoes are cooling, place the sliced bacon on a baking sheet and bake them until browned and crispy, about 7 minutes per side. Transfer bacon to a paper-towel lined plate to drain. When cool enough to handle, crumble bacon coarsely.
In a medium mixing bowl, toss together the shredded cheese, crumbled bacon, cayenne pepper, and parsley. Set aside.
Slice the potatoes lengthwise into quarters. Use a spoon to scoop out the pulp, leaving about half an inch of potato in the skin. Place the skins on a lightly oiled baking sheet (pulp side up); season with salt and pepper. Sprinkle the cheese and bacon mixture on the skins. Bake the potato skins for 15-20 minutes, or until cheese is melted and skins are beginning to crisp. Transfer to a serving platter; sprinkle with sliced scallions, and top with sour cream if desired.
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