I'm ecstatic that the Bears are in the Super Bowl ... AND Marquette beat Pittsburgh in overtime! I'm emotionally spent, because I watched the two games simultaneously, and at one point both could have gone either way.
So ... I'll post a recipe that's great for Super Bowl parties. It's potato skins, just like the deep-fried kind you get in bars, only these are baked. They are every bit as tasty as the bar skins, and not quite as lethal in terms of fat content.
BAKED POTATO SKINS
from Taste of Home Magazine
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 ½ cups (6 oz) shredded cheddar cheese
½ cup sour cream (I use reduced fat)
4 green onions, sliced (I don’t use)
Cut potatoes in half lengthwise; scoop out pulp, leaving a ¼-inch shell (use pulp in Penzey’s twice-baked potato casserole!). Place potato skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions (or serve on the side). Serve immediately. Yield: 8 servings