Potato skins are a great appetizer, but when you cook up the pre-made frozen variety, you can never be quite sure what you are eating. Bake up these fresh potato skins, and you will be happy to see your family inhale them! Yes, that’s kind of the way my boys are eating these days….everything…and quickly!
Load these potato skins up with fresh Harpersfield Farmstead Cheese, I used the Lapsang Black Tea for a smoky flavor and Hickory Smoked Blue Cheese from Oscar’s Smoke House. Top off with some crispy bacon for a super simple make ahead appetizer. These skins will disappear, yet leave you with time to enjoy the game day!
Stop by The Butcher to pick up:
One package of bacon. ( I used Oscar’s Hickory Smoked, but R&S carries a variety of different bacons, so choose your favorite!)
One 4-6 oz wedge of Oscar’s Blue Cheese
One 4-6 oz wedge of Harpersfield Farmstead Cheese. ( I used Lapsang Souchong Black Tea..but choose your favorite!)
One 4-6 oz piece of Boar’s Head Sharp Cheddar. ( The Butcher likes cheddar, so it kind of threw off my Black and Blue theme:)
You will also need:
12 medium sized Idaho Potatoes
Olive Oil
4 tablespoons of melted butter
The great thing about these skins is that you can prepare them early in the day… and pop them in the oven just before serving.
This recipe will make 24 Potato Skins…that happen to be super delicious!
Click through the gallery below for step by step instructions:
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- Your will have many fans when you serve up these Black and Blue Potato Skins on Game Day!
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- Early in the day ( or even the night before) you can wash up a dozen medium size Idaho Potatoes. Pre-heat your oven to 400 degrees fahrenheit.
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- Prepare the toppings. If you haven’t tried these Farmstead Cheeses you are in for a treat! The Lapsang Black Tea is my favorite!
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- Grate up the Black Tea Cheese…
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- Crumble up the Blue cheese.
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- The Butcher asked me to add some Sharp Cheddar…
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- Make sure that the potatoes are scrubbed really clean, since the skin is the star of this dish. Using a fork, press several holes into the skin of each potato. Rub the potatoes with olive oil and wrap individually in foil. Place on a nice size baking tray and bake in the oven for 60 minutes.
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- Meanwhile, prepare the bacon. This Hickory Smoked Bacon is a favorite amongst the boys. It comes to R&S straight from Oscar’s Smoke House Upstate NY….
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- I used an entire package…because I knew the boys would be sneaking a few pieces before it made its way on to the potatoes.
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- The easiest way to cook up the bacon is to slice it up into one inch pieces.
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- Cook it up on top of the stove in non stick pan.
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- The bacon was crispy in 20 minutes. Set aside on a paper towel to drain.
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- When your potatoes have baked for 60 minutes, remove the tray to the counter and let them sit for 10 minutes. Then you can remove the foil and slice them long ways. Be sure to check before slicing …you want them to be able to sit flat on the tray.
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- Place the potatoes on a parchment lined baking tray. Use a tablespoon and scoop out the centers. (Not too thin…leave a little bit of innards)
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- Brush the inside of each scooped out potato with melted butter.
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- Load up the skins with your cheeses….
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- Top off each potato with crispy bacon. At this point you can leave them refrigerated or on the counter until you are ready to serve. Heat them in 400 degree oven for 8-10 minutes.
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- Serve with Sour Cream….
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- The perfect compliment to a great game!
Happy Game Day!
Chowfancy 
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