Super Bowl Pick'ins II

Photo/GFGardenState

Potato skins are a fan favorite for football viewing.

We've been making a homemade version for years that's lower in fat and calories than what's typically served at the local watering hole. They're not fried and can be made with lighter ingredients. They're also very easy to prepare, and you can make as many or as few as your party requires.

You'll need large baking potatoes, shredded cheddar cheese or cheese mixture, bacon, sour cream and optional chives, which should be diced.


Pre-heat the oven to 425 degrees. Start by cleaning the potatoes, then bake them by wrapping in aluminum foil, using a fork to poke a few holes and allowing them to cook in the oven until they are softened and can be squeezed. (Time depends on size of potatoes.)

While the potatoes are baking, cook the bacon until crisp. Once its cooled, break the pieces to create bacon crumbs or just smaller pieces. Set aside.

When the potatoes are baked, allow them to cool. Then, slice them in half, long ways, and scoop out the inside to create small boats. Be sure to leave some potato in the skin. If potatoes are too hot to handle, use an old pot holder or oven mitt. The scooped out potato can either be tossed away or re-purposed to create another dish, such as mashed potatoes.

Once the skins have been hollowed out, top with shredded cheese, bacon pieces and diced chives. Place back in the oven and bake until cheese is fully melted. Top with sour cream to taste.