- This topic has 29 replies, 1 voice, and was last updated January 3, 2006 at 8:47 pm by .
- January 3, 2006 at 8:47 pm #235241Liss
Super Bowl Snacks — Potato Skins!
(From Timberlake’s in Washington D.C.) Ingredients:
6 medium baking potatoes ( 3 pounds)
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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