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Gridiron Grub: Shirts and Skins Potato Skins

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 Gridiron Grub: Shirts and Skins Potato Skins

Whether playing on the shirts or skins team, these potato skins will be loved by all. Enjoy this hearty dish during a tailgate for a real game winner.  Make these ahead of time at home and reheat them on the grill to melt the cheese. Any cheese will do and any dip will do. For this version, bacon bits are added to Thousand Island dressing.

Shirts and Skins Potato Skins
Preparation and cooking time: 90 minutes
Yield: 8 potato wedges

Ingredients:

  • 2 large Russet potatoes, scrubbed well
  • 1/2 cup dry Monterey Jack Cheese, grated
  • 1/2 cup ricotta cheese
  • Seasoned salt
  • Fresh chives, snipped
  • 1/2 cup Thousand Island dressing
  • 2 tablespoons bacon bits

Directions:

Preheat the oven to 400 degrees. Bake the potatoes until tender for about 45 minutes. Remove them from oven and let sit for about 25 minutes to cool. Meanwhile, stir ricotta cheese and dry Jack cheese. Add one teaspoon of seasoned salt. Stir well. Stir bacon bits into Thousand Island dressing and set aside. Turn on a broiler or grill to high heat. Cut potatoes into 8 wedges. Place the wedges on a foil-lined baking sheet (stop here if taking them to a tailgate party with a grill and pick up the next set of directions on site). Spoon the cheese onto the potato wedges and broil or bake in the grill until the cheese melts and the edges of the potatoes are browned. Sprinkle with chives and serve with dressing.

And don’t forget the soup!  Here’s two different recipes to keep you toasty!

Kimberly Lord Stewart is a food author and journalist for CBS Denver local, Organic Food Reporter for Examiner.com, and the Food, Wine and Spirits editor for Denver Life magazine. Her book, “Eating Between the Lines” tells readers about the truth and myths of food labeling. Stewart is the recipient of two Association of Food Journalist awards for food news reporting and the Jessie Neal Business Journalism award. Her work can be found at Examiner.com.

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