Week 1 – Loaded Potato Skins

FINALLY!!!

The 2020 Season begins!!!

Hey gang! Happy First week of Football! Annnnddd I am actually late with getting this post out, sorry! It has been a long day! I was working a little over the weekend (mostly today) and the day got away with me. But, this weeks Game Day recipe is worth the wait!

Week One

Loaded Potato Skins

I actually wanna give a little shout out to my Dad on this recipe build, before I share the details of this one! My Dad has been really pushing his culinary limits over the past few years and gave me a new tip on how to get the BEST crispy baked potato. I gave it a whirl, and I will NEVER go back to foil wrapping my potatoes in the oven or on the BBQ ever again!

So Dad, thanks for the tip, this one I share with you!

Ingredients:

6 Russet potatoes
1 Tbsp Extra Virgin Olive Oil (EVOO)
Sea Salt (to taste)
½ bag of shredded Double Cheddar Cheese
15 slices of cooked Bacon cut into chunks
6 stems of Green onions chopped

Dipping Sauce:

½ container of Sour Cream
½ tsp Garlic Powder
1 Tbsp Chives

Instructions:

Clean and dry your Potatoes
Prick each potato with a fork twice on one side, and once on the other
Microwave for 2-3 minutes
Brush with EVOO and sprinkle sea salt (to taste)
Cook on the BBQ for 20-25 minutes, skin to the grill, flipping the potatoes every 4-5 minutes until crispy and a knife goes in and out easily
While the potatoes are on the BBQ, mix together your Dip ingredients
Once cooked, Let the potatoes cool about 5 minutes before handling, with a sharp knife cut the potatoes in half (be careful not to break the skin), please on a baking sheet
Scoop out the center of the potatoes so you have a nice boat looking potato
*Tip… keep the potatoes mash with some Boursin cheese and save for a side to steak for the week
Top with Cheese and then bacon
Place the baking sheet back on the BBQ and crank the heat to 500 – all you are doing is baking down that cheese (2 minutes)
Once melted top with green onions and serve with your sour cream dipper!