Superbowl spuds

Sour cream makes tasty "laces"

Chives, bacon and cheese complete this superbowl spud

Sour cream makes tasty "laces"

Chives, bacon and cheese complete this superbowl spud

The lowly potato usually sits in the pantry corner in a bag, waiting to be mashed or baked. Superbowl fare demmands dips, pizza and chicken wings, but I thought the potato would be a nice change, and it offers a natural football shape to the gameday menu.

This occasion called for a little more special potato treatment — a twice baked potato loaded down with plenty of goodies like bacon, portabello mushrroms, onions and cheddar cheese. I wanted to add some laces with sour cream piping and was in a hurry to decorate before the big event. I snipped a Ziplock bag corner and filled it with a half cup of sour cream. My laces are a little thick, but it still resembles a football.

Topping choices are limitless. I stuck with my favorite backed potato fillers, adding mushrooms for added texture. Whether it’s Superbowl day or not, I will be making these super spuds all winter long.

Superbowl Spuds

6 russet potatoes

6 tablespoons butter

1 1/2 cup sour cream (reserve 1/2 cup for laces)

1/3 cup fresh chives, chopped

1/3 cup green onions, chopped

2 cups portobello mushrooms, chopped

6 strips bacon, cooked and crumbled

1 1/2 cup shredded cheese of your choice (I used extra sharp cheddar)

2 teaspoons sea salt

Black pepper and salt, to taste

Preheat oven to 450 degrees. Scrub and wash potatoes. Pierce potatoes with fork in several spots and place directly on oven rack.

Baked for about 1 hour. Turn heat down to 375 degrees. Slice potato tops off, being careful to leave enough potato to retain its structure. Scoop out potato fillings and mash in a large mixing bowl with remaining ingredients, except salt, pepper and cheese.

Sprinkle salt and pepper onto the skins; add the potato mixture back into shells. Add cheese, salt and pepper to topping. Bake for about 25 minutes. Let potatoes cool about 10 minutes. Add “laces” of sour cream to potato tops if desired.

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Posted by admin on Mar 29 2011. Filed under Seasonal. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry