Potato skins are a crowd-pleasing favorite for game days, gatherings, and even as a side dish. We pre-baked our potatoes a day ahead of time for quick time-to-table preparation. This recipe works well with any of our plain or savory cheddars. Here we’ve used half Vampire Slayer (20% off in October when you buy online!), and half Pizza Cheese.
🧀Tip – Adding the bacon and green onion prior to cooking ensures they melt into the cheddar and are less likely to get scattered during a bite!
🧀4 large Russet or Yukon potatoes baked (bake up to several days ahead, bring to room temperature before using)
🧀3 Tablespoons butter, melted
🧀1 to 2 teaspoons of kosher salt
🧀2 cups of shredded Face Rock cheddar
🧀4 to 7 slices bacon cooked and crumbled (or 1/2 cup bacon bits)
🧀Sour cream, optional
🧀Sliced green onions, optional
🧀Preheat oven to 400*. Slice your potatoes cross-wise into ¾” slices. Scoop out a light depression from the middle of each slice, making sure not to break through the bottom of the potato. Brush each round with melted butter, sprinkle with salt, and place in oven for 8 minutes to crisp up the surface. Remove from oven, top with cheddar, bacon and green onion (if using). Bake until the cheese is melted (about 5-8 minutes). Remove from oven, add sour cream (if desired) and serve warm.
Don’t worry, crummy plastic tray of stale chips and liquid cheese. Someone will choose you soon enough - October 21 is International Day of the Nacho!
Now that we’re back in Minneapolis and my all-time favorite nacho source and place to play gigs (Uptown Bar) is defunct, I’m nacho where to go for a pint and a warm plate full of one of my favorite food groups. I haven’t bean to any pub that serves them yet, but hope to be chicken some out soon.
What are your plans for this Beautiful Saturday? We know we’re going to be dipping some bread with @sindyannaofgalilee olive oil! Both Arab and Jewish people love to host, and this makes a perfect appetizer before we dig in to delicious meals, whether Arab or Jewish inspired! 🇮🇱🕊✨🌳 #peace#Peaceful#oliveoil#olive#saturdaynight#appetizer#recipe
Started day making stuffed figs for my friends JR & Joanne. Figs were stuffed with a blend of sheep’s milk cheese, pesto & spices, before being wrapped with prosciutto. Bon appetit and glad to hear you’re doing well Joanne! #figs#cheese#appetizer
We had a delicious dinner last night at @TheBearandStar at the Fess Parker hotel in Los Olivos. We had meatloaf and steelhead for our entrees but this deviled egg appetizer stole the show. Highly recommend!
Easy appetizers. Frozen blinis purchased at @ajsfinefoods defrosted and topped with creme fraiche and caviar. Melissa’s premade crepes topped with a mixture of lemon juice, fresh dill and cream cheese. Topped with smoked salmon. Rolled up and cut into bite sized pieces. Don’t make the smoked salmon appetizer too far in advance or the crepes will get a little soggy. Had I made homemade crepes, they would have been fine. #alexascooking#appetizer#caviar#smokedsalmon#easyappetizers#blini#crepes . 6oz cream cheese, juice of 1 lemon and 2+ tbs chopped dill.
Have you entered my tuna tataki giveaway with @kandaizakaya yet? If not, go back a few posts and enter! Tomorrow's the last day to do so!
And for those of you wondering, the contest post is a more accurate portrayal of the prize than this one is. They've thickened up their tuna tataki slices since soft opening, and Ivan and I both heartily agree that that was a good call on their part.