Cheap Snack Ideas

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    • #235241
      Liss

      Super Bowl Snacks — Potato Skins!

      (From Timberlake’s in Washington D.C.) Ingredients:
      6 medium baking potatoes ( 3 pounds)
      vegetable oil
      1/2 tsp. each salt and pepper
      1/3 cup all-purpose flour toppings:
      1 cup each shredded Monterey Jack and shredded sharp cheddar cheese, mixed
      3 jalapeno chiles, sliced into rings
      1/2 cup sour cram
      6 slices cooked bacon, crumbled
      1/4 cup chopped scallions Steps: Preheat oven to 400 degrees F. Scrub and dry
      potatoes.

      Pierce each once with fork. Very lightly rub skins with paper towel
      dipped in oil, to lightly coat. Bake potatoes on oven rack for about 45 to 60
      minutes (or you can bake on grill).

      Cook until fork-tender. Let cool.
      Meanwhile, fill deep fryer or large saucepan (with deep-fat thermometer
      attached) with 1-inch oil. Heat to 375 degrees.

      Line baking sheet with paper
      towels. Quarter potatoes lengthwise. Cut our potato pulp from each skin,
      leaving 1/4-inch thick shell.

      Season with salt and pepper. Lightly coat
      potato skins with flour. Fry skins in batches for about 1-2 minutes, until
      crisp and golden.

      Drain, cut side down, on paper towels. Pre-heat broiler.
      Arrange potato skins, cut side up on broiler rack pan. Sprinkle with cheese
      mixture; top with jalepeno slices.

      Broil 1 minutes to melt cheese. Transfer
      to serving platter. Top with dollops of sour cream.

      Sprinkle with bacon and
      scallions. Serve while warm.

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