The Seahawks were playing a huge game yesterday. Huge is about the extent of how I can explain it only because I myself am not a huge football fan. Ryan, however, is a completely different story. He loves it. He makes me watch it on Saturdays and Sundays. All. Day. Long. But it’s fine because despite the fact that I don’t really enjoy watching football, I do enjoy making football food. Football food like these perfectly cheesy potato skins.
Many of you might ask “where’s the bacon?” in this recipe. It’s true, most potato skin recipes do call for bacon but I opted to leave it out this time around. Instead I chose a filling of colby jack cheese, green onions and a sour cream sauce. That’s right, not just sour cream. It’s sour cream with a little bit of a kick from horseradish and Worcestershire.
Yukon Gold Potato SkinsPrint Recipe
- 4 yukon medium gold potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 - 1 1/2 cups shredded colby jack cheese
- 1 green onion diced
- 1/4 cup sour cream
- 1/4 teaspoon horseradish
- 1/4 teaspoon Worcestershire sauce
Preheat oven to 400 degrees.
Brush potatoes with olive oil and sprinkle with kosher salt and bake for 45 minutes - 1 hour or until a fork can be inserted to the potatoes easily.
Once potatoes are cool enough to touch, cut in half and carefully remove the flesh. Try not to break the skins. I'd recommend saving the flesh for baked potato soup.
Increase the oven temperature to 450 degrees. Spray a cooling rack with cooking spray. Place the potato skins, skin side up on the cooling rack. Bake for an additional 15 minutes or until skins are crispy.
Remove potato skins from oven. Divide shredded cheese evenly between the potato skins. Sprinkle with green onions. Bake for 5 more minutes or until the cheese is melted. You can also place them under the broiler for 2 - 3 minutes to get the cheese hot and bubbly.
In a bowl mix the sour cream, horseradish and Worcestershire sauce. Place a dollop on top of each potato skin. Serve immediately.