I love a good Super Bowl party, but over the years I've grown tired of the same ol' calorie laden dishes that are not worth blowing my New Year's Resolutions for. Unfortunately, it does not stop me from plowing through a bunch of empty calories that are just not "worth it". Well, this year Velveeta will NOT be attending my party, and with these changes to classic recipes I do not think anyone will miss that crockpot full of processed cheese.
Bacon & Brie Potato Skins
Makes 24 potato skins
12 Russet potatoes
8 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon coarse ground black pepper
1 pound Smoked and Peppered bacon, cooked, drained on paper towels, chopped into bite sized pieces
1 pound Brie cheese, rind removed, torn into bite-sized pieces
1/2 cup chopped scallions (white and green part)
Preheat oven to 400°F. Scrub, dry potatoes. and pierce several times with fork. Bake potatoes for about 45 minutes or until soft when poked with fork. Set aside and cool 15 minutes.
Slice each potato in half length wise. Scoop out the cooked potato from each half with a spoon, leave about 1/4 inch of flesh on each potato skin. Place potato halves on cookie sheet cut side up. Melt butter. Add salt, thyme and pepper to butter. Stir mixture. Brush each potato half with melted butter mixture. Bake potato skins at 400°F, for 5 to 7 minutes, or until butter bubbles. Remove pan from oven and flip potatoes over repeating the "butter basting" on the skin side, continue to at 400 degrees for 5 to 7 minutes. Remove skins from oven, and turn potatoes over and fill each potato skin with Peppered bacon and pieces of Brie, then top the potato skins with chopped scallion.
Bake filled skins in 400 degree oven for about 3-5 minutes or until cheese melts.
Remove potato skins from oven and serve warm or at room temperature.