Game Day Provisions 101: Loaded Potato Skins

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Starters

Loaded Potato Skins

The perfect winning recipe to kick-off a big football celebration starts with the basic fundamentals. Go pro for a game plan that includes an American classic. Loaded baked potato skins are crowd pleasing snacks guaranteed to score big. The fan-favorite appetizer takes some added hands-off time to prepare but they’re well worth the effort plus yield an extra point during the process. Mashed potatoes become a tasty side dish that can be enjoyed another time. Make sure these popular players are on the roster at your football party & get ready to receive plenty of compliments.

Tailgating Recipes. How To Make Loaded Potato Skins By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Gameday Entertaining Ideas Football Party Menu Fan Favorite Snacks Appetizers Dips Football Crafts How to Make Hot Wings

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLoaded Potato Pigskins With Sriracha Ranch
makes 6 servings

Run The Option

Experiment with your favorite cheese to change the flavor. Gouda, Pepper Jack & Swiss would make fine substitutions.

1 {1-oz} package Ranch salad dressing mix
1 {16-oz} container sour cream
6 {7-oz} russet potatoes
1 Tbsp oil
Kosher salt & freshly ground pepper
1 cup shredded sharp Cheddar cheese
1 Tbsp Sriracha
6 bacon slices, cooked & crumbled
4 small scallions, sliced

Preheat the oven to 400 degrees. Combine the dressing mix & the sour cream in a small bowl. Cover & chill 1 hour. Pierce the potatoes with a fork & place on a half sheet pan. Bake 1 hour & 15 minutes or until fork tender. Remove from the oven. Let stand 15 minutes.

Slice the potatoes in half. Remove the pulp with a spoon leaving a 1/4-inch thick shell on the skins. Place the pulp in a medium bowl. Set aside. Place the skins on a lightly greased, foil-lined half sheet pan. Brush both sides of the skins with oil. Sprinkle with salt & pepper. Bake the potato skins, pulp side up, 20 minutes. Sprinkle the inside of the skins with cheese & return to the oven. Bake 10 minutes or until the cheese melts. Meanwhile, mash the potato pulp with 3/4 cup of the Ranch mixture. Reserve & refrigerate the mashed potatoes for a supper side dish. Stir the Sriracha into the remaining 1 cup Ranch mixture. Sprinkle the skins with the bacon & the scallions. Serve with the spicy Ranch.

The Extra Point

The mashed potatoes will yield approximately 3 cups. Microwave in a glass bowl on HIGH until hot. Pair with grilled steak or chicken & a green salad to complete the pass for a tasty supper.

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{testing notes}

How To Prep Spuds For Crispy Skins

 A little extra oven time helps get the skins good & crisp. Baking them for a longer period of time without flipping halfway through holds the oven heat better. It also gives the potato edges a chance to get nice & crusty. Regardless, the bottom portion will be crisp as well.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Once the potato pulp has been removed, brush the inside & outside of the skins with oil using a pastry brush. Sprinkle with a little kosher salt & pepper for added flavor then line them up on a lightly greased foil-lined half sheet pan. The foil comes into play at this point in the recipe so that when the cheese is added it will not stick to the sheet pan. You’ll be able to peel it from the foil & have a snacky ready for you.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand etc

Game Day Entertaining 101
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The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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