This is the final Superbowl Skillet Jam recipe that we have to share with you from our friends at Skillet Street Food. We hope you have a great Superbowl Sunday, and please remember to eat some Bacon!
Bacon Jam Stuffed Potato Skins
Ingredients:• 3 russet potatoes, scrubbed • 8 Tb bacon jam • 2 tablespoons butter, melted • 1 clove garlic, minced • 3/4 cup cheddar • 1 cup sliced onions • 1/4 cup flour • 1/2 cup vegetable oil for frying • Sour cream in a squeeze bottle, for topping • 2 tablespoons chopped Italian parsley, for garnish Directions: Preheat oven to 350 degrees F. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Put the vegetable oil in a skillet and pre heat to medium heat. Coat the onions with the flour and fry in the vegetable oil till crispy golden brown. Gently season with salt and pepper Assembly: spread 1 Tb of bacon jam in each potato skin, top with cheddar cheese and put under broiler until bubbly and golden brown. Drizzle with sour cream and top with crispy onions and the parsley. Enjoy! Photo Credit: http://www.seriouseats.com/2010/06/street-food-profiles-skillet-street-food-in-seattle-washington-wa.html
Tags: bacon, Skillet, sunday, Superbowl
This post was written by bacontodayadmin