Despite the fact that I’m not a huge football fan, I always look forward to Superbowl Sunday. Why, you might ask? Because it’s the perfect excuse to make insanely delicious and over the top snacks. I’ve made this recipe dairy free by using caramelized onions for the creamy factor. This is one of my favorite tricks when making a recipe that calls for cheese (caramelized onion pizza, anyone?!). Feel free to add a little cheese on top of yours too–they are great either way. So while I may only be tuning in for the halftime show, I’m definitely going to be enjoying these potato skins!
- Bake, scoop, and broil potatoes
- Caramelize onions
- Cover with toppings
-4 small russet potatoes
-1 large yellow onion, thinly sliced
-8 pieces of bacon, cooked and crumbled
-4 green onions, chopped
-1/2 tsp sugar
-3 Tbsp olive oil, separated
-salt and pepper
Bake the potatoes in a 400º oven for about an hour or until they are fork tender. While the potatoes are baking, work on the caramelized onions.
To caramelize onions add a Tbsp of olive oil to a pan over medium high heat and add the onions. Cook, stirring occasionally, until you just start to see a little color on them. Turn the heat down to medium low and continue cooking. Add the sugar and season with salt. The sugar will help them get extra caramely. If the onions start to look a little dry, just add a splash or two of water and keep on cooking! You’ll know they’re done when they’ve developed a deep golden color and are extremely soft. This process takes about 15-20 minutes.
When the potatoes are finished cooking, let them cool slightly before cutting in half and scooping out the middle. Feel free to use this for mashed potatoes! Coat both sides of the potato skins with olive oil, salt, and pepper. Place on a baking sheet skin side up and broil (do not broil on the closet rack to the top!) for about 3-4 minutes or until the skin is very crispy. Flip the potatoes over and broil for another 4-5 minutes until the inside is light brown.
Then top with your caramelized onions, bacon, and green onions. Put back in the oven for just up to 5 minutes on 375 or just until the toppings are nice and warm. Enjoy!