Potato skins are the ultimate and favorite bar food. No one can go wrong with potatoes, bacon and cheese and now we know you can’t go wrong with anything loaded into the crispy skin of a potato. So, invite your friends over for a build your own potato skin party, chill the wine and lets get started. Decide whether this will be an appetizer with wine, a light afternoon lunch or an out of the box dinner with which you’d need a salad on the side. Depending on which mealtime you choose comes also the choice of the size of potato. Small for appetizers and the largest you can find for the dinner menu.
The potatoes must first be thoroughly washed. They grow out of the ground and are covered with dirt and eyes. Use a scrub brush, trusty paper towel or a rag until visually clean, then dry and roast. On a clean and dry baking sheet, rub the potatoes with bacon grease and bake on 350 for about 25 minutes. After roasting for this long the potatoes are hot and need to cool about 5-10 minutes. Do not burn yourself trying to cut a hot potatoes because butter does not work, ice does!
Cut the potatoes length wise in half so they are like boats filled with cement or sand and get ready to dig. With a soup spoon begin to separate the access potato from the skin by hollowing the inside. For a crispier skin hollow out middle, for a softer skin leave much of the interior. These “potato boats” are the base of the meal you will need as many as possible to make sure everyone has enough to fill to their likings. Place these half boats back on the baking sheet and bake another 10-15 minutes until the insides are golden brown. During this time you can prepare the inners.
Use all your bowls for this buffet, large and small. Dice two chicken breast and sauté in a flying pan with butter, empty into a large bowl. Lay flat a pack of bacon on a baking sheet and bake 20 minutes. Crumble and set aside in another bowl. (You can also do a pulled beef or pork). One stalk of broccoli cut up in small pieces, half raw and half boiled 7 minutes with butter, salt and pepper, bowl each separately. One stalk of chives, cut up in tiny pieces and placed in a bowl. Warm a whole can of black beans adding a dash of salt, pepper and fresh herbs (cilantro, parsley or basil). Shred the sharp cheddar cheese into a bowl and also dish out the blue cheese, feta cheese, sour cream, guacamole, salsa, and ranch dressing.
Pour the wine and watch as your guest awe at all you have accomplished and how exceptionally good the their own creations taste, look and feel inside. Enjoy!