Sunday, February 7, 2010

Skins in the game

The Food Network's interpretation of the Saints—Colts match-up.

It's the Superbowl, and we're mere minutes away from kick-off!

While I don't follow football in the regular season, I love a good Superbowl. And, what would the Superbowl be without snacks?

This week, Char forwarded me the Daily Beast's list the most extreme Superbowl snack foods, which some lucky reporter got to taste test so we wouldn't have to. But my Superbowl snacking strategy is different — and not just because I can't eat potato chips, nachos and other snack foods like a "normal person" — I like to go a little fancy in honour of the occasion. This year, I took my my Superbowl snack post inspiration from the Food Network, which designed a potato skin for every team in the NFL.

Below is my adaptation of Food & Drink's "gourmet" skins. (Original recipe calls for ham.)


6 russet potatoes
Kosher salt
2 tbsp butter, melted
1 1/2 cup Gruyère cheese, grated
2 small red peppers, diced
4 green onions, thinly sliced
Freshly ground pepper

Preheat the oven to 400º.

Rinse the potatoes and then prick them all over using a fork. Make a bed of salt in the bottom of a baking dish and place the potatoes on top. Bake the potatoes for 1 hour or until tender, turning once.

Let the potatoes cool slightly. Cut them in half lengthwise and using a small spoon (I used a melon baller) scoop out insides leaving 1/4-inch thickness of potato lining each half.

Brush the potato halves inside and out with melted butter and place on a baking sheet. Sprinkle the shells with half the grated cheese. Fill the potatoes with the red peppers and green onions and then season with freshly ground black pepper. Top the potatoes with the remaining cheese and bake for 15 minutes or until hot and bubbling.

Serve with sour cream.

You know who doesn't have any "skin in the game" tonight? The incomparable Brett Favre. (His Vikings lost the NFC Championship game in a massive overtime upset.) But, that won't stop me and Shawn from enjoying his signature étoufée during halftime, and étoufée is a Louisiana classic after all.

Go Saints!



Char said...

Looks yummy! Does the salt bed season the potatoes as they're baking? I've never tried that: what do you do with the salt afterwards -- discard it, or is it still useable for something else?

Kristen said...

Thanks! I think the salt is used partly to season the potatoes and partly to leach out excess liquid. Because of the latter, the salt is definitely no longer usable.