A little over a week ago I posted a game day favorite that I made for the family. I don’t always make food centered on televised sporting events. Especially if it’s a game I want to watch I would rather not be in the kitchen. Of course the pressure cooker chicken wings I made were easy and are mostly a set it and forget it food. This weekend I made a couple of somewhat more intensive game day snacks, but only slightly more work. I made baked potato skins and loaded nachos.
Because the Final Four fell on the Saturday before Easter I didn’t want to spend hours making game day food. I would be spending hours the next day making Easter dinner. Additionally I wanted to make something different than my typical game day food. We do chicken wings frequently. I have never made baked potato skins as an appetizer or game day fare. While I have made loaded nachos before I generally make Queso instead.
To start the potatoes I washed up some medium sized potatoes, prepped them, and popped them in the oven.
I got the assistance of Daughter Number Four to shred some cheese for me. It would be needed for both dishes. She also offered to cook some bacon for me. I gave in to her desire to make it in the microwave. Both recipes also called for diced green onion. I halved a few grape tomatoes for the nachos. The other big part of the nachos was a can of meatless chili I bought at the store. Typically I do not buy canned chili, however I did not want time spent or mess of cooking chili.
They both assembled fairly quickly and easily once the ingredients were prepped and the potatoes baked.
The family enjoyed the loaded nachos but was especially delighted with the baked potato skins. I can foresee these becoming a new game day staple. Chicken wings may have been dethroned!
If you are planning on watching the NCAA basketball tournament final tonight you can make either of these! Wings are still an option, and super easy in the pressure cooker.
What is your favorite game day food for sharing with family or friends? I’m always on the lookout for something new.
Baked Potato Skins
- 6 medium sized Russet potatoes
- Olive oil
- ½ cup cheddar cheese grated
- ½ cup sour cream
- 3 slices bacon cooked crisp (optional)
- Green onion diced
Preheat oven to 400 degrees. Wash and scrub potatoes thoroughly. Poke potatoes with a form to pierce skin, about 5 times. Make a small slit in the top of the potato with a sharp knife. Lightly rub the skin of the potato with olive oil.
Bake potatoes for about 1 hour in a preheated oven until tender. Remove from oven to cool slightly.
Cut potatoes in half lengthwise. With a large spoon gently remove pulp (inside of potato) and set aside in a bowl. *
Lightly oil a baking sheet with olive oil. Place potato skins on oiled baking sheet. Sprinkle lightly with salt. Top each generously with shredded cheese. Bake in preheated oven until cheese is melted and edges are brown.
Remove from oven and top with crumbled bacon, sour cream, and green onion. Serve warm.
Note 1: Some people discard removed insides (pulp). I save them to make mashed potatoes, potato pancakes, etc.
Note 2: These may be topped with a variety of toppings. Chili, jalapeño, shredded pork, additional types of cheese, etc. They can also be dipped in salsa, garlic butter, etc. They are very versatile.