Even though I haven’t watched the Super Bowl in years, I can’t help but crave something fatty and fun whenever it comes around. There’s probably plenty of reasons for this, but I’m sure it’s mostly that I almost always crave something fatty and fun.
So, with that in mind, and the fact that there’s still time to get ready for Sunday, I went ahead and made something fitting for your Super Bowl parties, whether your get-together is to watch it for the ads or the game or just for the goodies.
Get ready for some football with twice baked potatoes. I probably should have made potato skins, but twice baked potatoes are so much better and worth it.
The best part is there’s no need to follow any sort recipe. Believe me, I looked around the web and they were all more or less the same. I pulled more from The Pioneer Woman site because she used scallions instead of chives and Lawry’s seasoned salt instead of just salt or a mixture of other spices.
But once I had the ingredients in hand — exactly the things you’d expect — I just went with my gut. And it worked and was easy.
The only complaint is as the name implies, the potatoes are twice baked, and that takes some time. But it is lazy time (or put to other cooking uses) and helps warm the house during this chilly February.
Last note, I only made four potatoes, so 8 halves, but you may want to double if you’re having a bigger get-together.
Here’s what I did:
- 4 russet potatoes
- Oil for coating
- 4 T. butter, softened
- ½ c. sour cream (estimated)
- 1 bunch scallions, white and light green parts thinly sliced
- 8 oz. bacon, cooked and crumbled
- 1 c. shredded chipotle cheddar (I probably used a little more)
- 3-4 T. milk or buttermilk
- Lawry’s seasoned salt, to taste
- Pepper, to taste
- Paprika, for topping, optional
Heat oven to 350 degrees. Coat potatoes in oil and bake on sheet pan for about 1 hour, turning once halfway through.
When the potatoes are done with their first baking, use a tea towel or oven mitt to hold the hot potatoes to cut them in half and to use a spoon to carefully scrape out the insides into a large bowl. Place the half shells back on the sheet pan.
Add the butter, sour cream, scallions, bacon, about ¾ of the cheese, and the salt and pepper, into the potato bowl and mix until the butter and cheese are melted. Add the milk or buttermilk to desired consistency. Spoon the potato mixture into each of the potato skin shells until it’s used up. Top the mixture with the remaining cheese and sprinkle on paprika, if using.
Bake for about another 15 to 20 minutes, until the cheese is melted. Let cool slightly, and Go Eagles!!