September is here. Fall. Football. And fantastic food for game time.
Stuffed potato skins have always been a fave of mine. There are a million ways to make them, but what I'm showing you in this recipe is one of the easiest ways to make the dish. Short, sweet and a minimum of prep time.
But it is really easy to customize and make it special. If you want to make this as an entree, get yourself some ginormous russets (think about the monsters they serve at Morton's Steakhouse). If you are really ambitious, you can click the link below for The Loon Cafe's "Pecos River Red Chili". That will transform this recipe from a fabulous snack to a world-class, epicurean delight.
- Preheat oven to 450ยบ.
- Wash potatoes and pat dry. Use a fork to stick each potato 4 times. Then rub each with oil and season with salt and pepper. Place potatoes on a cooking sheet and cook in oven for 90 minutes. Then cut potatoes in half lengthwise and let potatoes cool at room temperature for 10 minutes. (Note: Cutting the potatoes immediately prevents steaming and keeps the skins crisp.)
- Using a spoon, gently scoop out center of potato, leaving a ¼‐inch border on bottom and sides; careful not to tear or pierce sides or bottom.
- Coat insides and outsides of potato halves with oil. Place potatoes back on cooking sheet, flesh side down and cook for 10 minutes. Heat chili while skins are crisping.
- Remove skins from oven. Put hot chili in each potato half and top each with the cheddar cheese. Slide skins back into oven and cook for 10 minutes more.
- Remove skins from oven. Top each with sour cream and chopped green onions. Then serve.
The Loon's Chili: https://terrygruggen.blogspot.com/2018/02/pecos-river-red-chili-short-rib-slow.html
