7-layer Potato Skins
Here’s a delicious recipe I saw in The Journal (a Seneca, SC paper). It’s a great one to serve during the Super Bowl. The recipe is long, but easy to make. It’s sure to bring rave reviews, regardless of who wins the game.
- 8 medium potatoes
- 2 tblsp. vegetable oil, divided
- 2 large yellow onions, diced
- Salt and ground black pepper
- 8 ounces loose sausage meat, cooked and crumbled
- ½ cup sour cream
- 2 cloves garlic, minced
- 8 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 2 scallions, sliced
- Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat with cooking spray.
- Poke the potatoes all over with a fork. Microwave on high until tender, 10 to12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.
- Meanwhile, in a medium skillet over medium, heat 1tblsp. of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes. When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a ¼ inch thick wall of potato flesh on the skin. Arrange the halves skin-side down on the prepared baking sheet. Brush the potatoes with the remaining tblsp. of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisp and browned.
- Meanwhile in a medium bowl, stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Set aside.
- Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour creams and sprinkle with the scallions. Serve immediately.