Tuesday, February 06, 2007

Superbowl victory

First and foremost this blog is quite special because I'm dedicating it to a friend, a marine and frankly a great guy named Johnny....so here it goes.

When I talk about a "Superbowl victory" I'm not talking about winners and losers, the Colts or the Bears. In my eyes a victory worth celebrating is a victory of attempting a new recipe and having a touchdown of success. Ok well I don't want to be too cheesy but I had to "throw" that in. So I thought to myself what would be a dish that is hearty, a dish that could stand up to some hungry men (and ladies) and simply a dish that was superbowl appropriate. Nothing stood out better than some stuffed potato skins with the works. We're talking cheddar cheese, crisp bacon, butter, garlic, chives and a hint of sour cream to top it all off. And the best part -who needs a plate when you got the potato skins to hold everything together.


5 lb. Russet potatoes (washed and dried)
1 1/2 c. sharp cheddar cheese (shredded)
1 package bacon- Farmer John's (you know the real stuff)
4 garlic cloves (chopped)
handful of chopped chives
1/2 c. sour cream (for topping)
1/4 c. melted butter

Brush washed/dried potatoes with melted butter, then bake in a preheated 450 degree oven for 45-1 hr or until softened. Let cool and cut each in half. With a spoon carefully remove the middle of each potato and set aside. Fill skins with the toppings of cheese, bacon, garlic, chives, salt and pepper to taste. Next, put potatoes under the broiler for 2 minutes to get a but crispy then garnish with a dollop of sour cream. Lastly, ENJOY!

A great tip for cooking the bacon to crispy perfection is to actually bake it at 400 degrees on a broiler tray. Might as well anyways since the oven is already toasty hot.

You can enjoy this recipe winner for any occasion.

Johnny I hope this finds you healthy and well.

PS Even Prince asked for the recipe!