Cheesy Bacon–Brussels Sprout Potato Skins for Cozy Snacking!

/ Saturday, January 31, 2015

With one day until Super Bowl Sunday, it's time to get your game face on! Earlier this week, I shared my recipe for potato skins on Freutcake and I've been thinking about snacks ever since.

You see, I'm not as much of a Super Bowl watcher as I am a Super Bowl enabler. I'm the girl refilling the chip bowl and secretly watching the Puppy Bowl on my laptop in the other room. This is my big day when it comes to showing bar snack savvy and I take it very seriously. 

Since the Brooklyn-bug has rubbed off on almost all of my friends, they expect (and prefer) something just a smidge fancier than taters and cheese. So I decided to load this years skins with two kinds of cheese—cuz, come on!—Nueske's applewood smoked bacon and crisp roasted Brussels sprouts. Reads like a Brooklyn restaurant menu right!?

What you're left with is pretty darn tasty. It has that great savory toasty thing going on that roasted Brussels sprouts gets. Total gooey cheesiness. And bacon! I feel like I don't really need to explain this one. 

Bonus for your deep-fry haters: I baked these! And broiled them. That's my no-fry secret to awesome crunch. You're going to toss your whole taters in the oven for fuss-free cooking, bake 'em, then slice in half and scoop out the insides. 

Which reminds me! Another cool thing about this recipe is that you get two dishes in one. What you do with your potato insides is up to you. Fancy fiancé and I made gnocchi. You could make mashed potatoes, potato pancakes, potato balls, or even that weird mashed potato candy we featured in Food Network Magazine ages ago. 

If vegetarians are coming to your Super Bowl party, feel free to leave out the bacon. Their loss. Like I told Leah's pals over on Freutcake, this recipe is super super just need to change the oven temperature a few times. Here's a quick how-to video to make things as easy as possible for ya or just follow the recipe below:


8 very small russet potatoes
1/2 cup shredded cheddar cheese
1/2 cup finely grated parmesan cheese
8 ounces Brussels sprouts, thinly sliced
2 to 3 strips bacon, cut into pieces
PANTRY STAPLES: Olive oil, salt and pepper

1. Preheat the oven to 400˚F. Prick the potatoes all over with a fork.

2. Put the potatoes directly onto the oven rack and roast 45 minutes or until tender. Transfer to a wire rack to cool using tongs.

3. Once cool enough to handle, slice the potatoes in half lengthwise; scoop the insides into a bowl (save for another use—we used ‘em to make gnocchi)! Transfer potato skins to a baking sheet.

4. Preheat the broiler. Brush the insides of the potato skins with olive oil and sprinkle with salt; flip and repeat with the outsides of the potato skins. Broil 1 to 2 minutes per side or until crisp all over. Transfer baking sheet to a wire rack; reduce oven temperature to 350˚F.

5. Divide the cheddar, Parmesan, Brussels sprouts and bacon among the potato skins. Sprinkle with salt and pepper. Return to the oven and roast until the cheese melts and the bacon and Brussels sprouts are crisp, about 10 minutes. Serve plaid or with sour cream if you’re feeling decadent!

What are YOU serving for the Super Bowl tomorrow? I'm dying to know! Remember the crazy 10-Minute Snack Stadium I made last year? Yeah, not doing that again. But I'm looking for inspiration, so please tell me about your awesome snack ideas in the comments below xo Erin

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