America’s infatuation with potato skins began in the mid-1970s at T.G.I. Friday’s restaurants, which served them with big fruity drinks. Skins are a reliable base for almost any topping. The Louisiana eatery Spudly’s Super Spuds’ menu of skins ranges from classic cheddar and bacon to sautéed mushrooms, shrimp, or Swiss cheese. Read more about the origins of your favorite Super Bowl party foods
Potato Skins from Spudly’s Super Spuds
- 4 large baking potatoes, baked and cooled, cut in half lengthwise
- 3 Tbsp olive oil
- 2 Tbsp grated Parmesan cheese
- 1 tsp salt
- ½ tsp pepper
- 2 cup shredded cheese (cheddar, baked and cooled, cut in half lengthwise mozzarella or Swiss), or to taste
- ½ lb bacon, baked and cooled, cut in half lengthwise mozzarella or Swiss), or to taste cooked, drained, and broken into small pieces
- 1 cup sour cream
- ⅓ cup chopped chives or scallions
Preheat oven to 450°F. Oil a large baking sheet.
Scoop out potatoes, leaving about ¼-inch of potato inside the skin.
Combine oil, Parmesan cheese, salt, and pepper. Brush inside and outside the potato skins.
Bake skins, cut side up, for 7 minutes. Turn over and bake for another 5 to 7 minutes or until crisp.
Fill skins with cheese of your choice and top with bacon. Bake for another 2 to 3 minutes, or until cheese is completely melted. Place on serving tray and top each with a dollop of sour cream and some chives or scallions. They’re best eaten when they’re at least a little bit warm.
Serves 8. Per Serving: 330 cal, 16g carb, 13g protein, 23g fat, 60mg chol, 720mg sodium, 2g fiber