Bacon Jam Stuffed Potato Skins

February 5, 2011 5:00 am Published by Leave your thoughts

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


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
2 tablespoons chopped Italian
parsley, for garnish
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.
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