Pizza and Beer… pretty sure that would make any guy happy when watching a big game, but not this girl! As a San Franciscan, whose parents also grew up here, it’s in my blood to root for the 49ers this weekend, but watching football is not something I usually partake in. For me, the Superbowl is all about the food (and commercials), and so pizza and beer just won’t cut it!
I’ve been seeing all sorts of yummy snacks as the weekend gets closer and closer, and these roasted Jalapeno Popper Potato Skins are at the top of my list to make this Sunday.
One of my biggest pet peeves is to go to a party and have food that you need to eat with two hands – especially when you are holding your cocktail! So annoying! For Superbowl parties, it’s especially important to have bite size food since the living room is likely to be crowded, and possibly a little rowdy.
The potato skin is kind of perfect – easy to pick up, easy to eat, no dipping involved since the toppings are already on, and they are hearty – no complaints from the boys about having to eat “dainty food”… don’t even get me started…
Here’s how to make them:
2-3 jalapenos (depending on how spicy you want the potato skins)
2lbs baby red potatoes, roughly the same size
2 Tablespoons canola or vegetable oil, divided
8oz 1/3 less-fat cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
6 strips center-cut bacon, cooked and crumbled
Place oven rack to top position and preheat broiler. Place jalapenos onto a foil-lined baking sheet then broil, turning occasionally, until skins are black on all sides. Remove jalapenos to a paper sack then seal. When jalapenos are cool enough to handle, peel away skin then remove seeds from insides and chop. Combine with cream cheese in a bowl then set aside (do not refrigerate.)
Place oven rack to center of oven then turn heat to 400 degrees. Wash and dry potatoes then prick once or twice with a fork. Place onto a foil-lined baking sheet then drizzle with 1 Tablespoon oil and coat all sides. Bake for 30 minutes, or until a knife inserted into the center goes in easily.
Turn oven heat to 450 degrees. When potatoes are cool enough to handle, cut in half lengthwise then scoop out flesh, leaving 1/8″ potato inside the skin (save for mashed potatoes/other uses.) Brush insides with remaining oil then sprinkle with salt and bake for 10 minutes.
Fill each potato skin with 1 teaspoon roasted jalapeno cream cheese mixture, then top with bacon and shredded cheddar cheese. Broil for 1-2 minutes, or until cheese is melted.
Makes ~24 potato skins
That’s it!! Super easy, and surprisingly not that bad for you (since the insides of the potatoes are scooped out)! Perfect for game day if you ask me!!