Thursday, October 13, 2011

Are you ready for some FOOTBALLLLLLLLL?!

Sports in general, actually. And I'm talking REAL sports. CONTACT sports.

Specifically in this household, football and hockey.

Now, during the hockey season, Kyle and I can get along for the most part. I'm a Flyers fan. He's a Blues fan. However, football season is a different story. He's a Rams and Steelers fan. I'm a Patriots fan (BUT I can't freaking stand Tom Brady). The only thing we can really agree on is the food.

And a staple in that food is effing potato skins. 

I think it's an unwritten rule. You eat potato skins when you watch sports. That's just how it is. Which is why sports bars seem to have THE best potato skins around. But I had to try atleast. And I was pretty successful.

/drools. I love Football season.

Potato With A Touch Of Pig Skins

4-5 baking potatoes
3-4 tbsp. vegetable oil
seasoning salt*
garlic powder*
onion powder*
parmesan cheese*
cheddar cheese*
5 slices of bacon

*these are all to taste

Preheat the oven to 475.
In a shallow bowl, pour your vegetable oil. Add your salt, pepper, seasoning salt, garlic powder, onion powder, and parmesan cheese to the oil and mix.

Wash your potatoes well and poke holes all over them. Put them on a microwave safe dish and microwave for 10-15 minutes on high. when they're easy to pierce through with a fork.

Let them cool a bit. Slice them in half and gut them, more or less. Make sure to leave a bit around the edge and bottom.

Place them gutted side down on a lightly greased baking sheet. Brush the oil mix over the skin. Bake for 8 minutes.

While that's baking, now's a good time to fry your bacon. Let it cool on a plate with a couple paper towels on it to catch the extra grease.
When the potatoes are done, flip them over gutted side up and bake another 7 minutes.

While those are baking, break the bacon apart using a knife or (what I chose to do) your fingers.

When the potatoes are done, pop some cheddar cheese in the hole and top with some bacon. Bake another 2 minutes, enough to melt the cheese and make it all nice and blended. And then enjoy.

These go WAY fast in this house.

As far as the leftover potato innards go, you can save them to make something else, mash them up and put some back in the potatoes along with the cheese and bacon, or make some mashed potatoes for tomorrow.

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