Potato Skins

SUPERBOWL LI.  PATRIOTS CHAMPIONS!  WHAT A GAME!!!  While I am not huge on football, I am SO glad I was able to watch last night’s game that certainly made history.  Incredible win!

Honestly, my favorite part about the Super Bowl is the snacks. 🙂  I can’t help it!  It is a great excuse to eat all the junk food you usually wouldn’t eat.  Like potato skins.  I LOVE potato skins, but I don’t eat them on a regular basis.  They are the perfect snack for the Super Bowl.  Deep fried and full of melted cheese and bacon, then topped with sour cream?  Mmmm…

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Potato Skins

Active Prep: 15 min
Cook time: 15 minutes
TOTAL: ~30 min

Ingredients:

  • 3 large russet potatoes
  • Vegetable oil for deep frying
  • 1 c shredded cheese (I prefer a blend of cheddar, mozzarella, and Monterey Jack)
  • 3 slices of bacon, cooked crisp and crumbled
  • Sour cream, scallions, other toppings (optional)

Directions:

  1. Preheat oven to 350 °F. Pierce potatoes with a fork several times on each side.  Microwave for 10-12 minutes on High until soft.
  2. Cut potatoes in half lengthwise. Using a spoon, scoop out the middles of the potatoes, leaving about ¼” of potato around the skin.  (Hint: save the insides to make mashed potatoes!)
  3. Heat the oil in a deep fryer to 375 °F.  Deep fry potato skins in a single layer for 5 minutes until they start to brown.  Remove and drain on a plate lined with a paper towel.
  4. Top potatoes with cheese and bacon crumbles. Place on a baking sheet and bake in oven for 2-3 minutes until cheese is melted.
  5. Remove from oven and serve immediately. Top with sour cream or toppings of your choice if desired.

Baked Chicken Egg Rolls

Anytime I eat Chinese food – whether it’s take-out or homemade – egg rolls are a MUST.  In fact, egg rolls are so important to me, that I will only go to a Chinese food establishment if their egg rolls are Elyse- (and John) approved.  This homemade (slightly healthier) baked egg roll is definitely approved!  They are crunchy and full of flavor.  Add extra cayenne pepper if you want some additional kick.  Just don’t overdo it on the soy sauce – I’ve done that before and the filling ends up way too salty, masking the egg roll’s scrumptious flavor.

You can find egg roll wrappers in the refrigerated produce section of your grocery store.  I go to Market Basket, and they are with the tofu and vegan items (next to the lettuce and mushrooms).

I hope you enjoy these as much as I do!

NOTE: I have been making these for many years, and I have since lost the original source of this recipe. If you recognize it as yours, please let me know so I may give you credit!  Thank you!

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Baked Chicken Egg Rolls

Active Prep: 20 min
Bake time: 15 min
TOTAL: 35 min

Makes 12-16 egg rolls

Ingredients:

  • 5 c shredded cabbage/carrot mixture
  • ½ red bell pepper, diced
  • ¼ c diced scallions
  • 1 clove garlic, minced
  • 2 c finely diced cooked chicken
  • 5 Tbsp corn starch
  • 2 Tbsp water
  • 2 Tbsp soy sauce
  • 1 tsp vegetable oil
  • ¼ tsp cayenne pepper
  • 12-16 egg roll wrappers

Directions:

  1. Preheat oven to 425 °F. Lightly grease a baking sheet.  Set aside.
  2. Coat a large skillet with vegetable oil over medium heat. Add cabbage mixture, bell pepper, scallions, and garlic.  Stir and cook until vegetables are heated through, about 3 minutes.  Add chicken and mix well to combine.
  3. Whisk corn starch, water, soy sauce, oil, and cayenne pepper together in small bowl. Stir into chicken mixture, coating chicken and vegetables.  Cook for 2 minutes until mixture thickens.  Remove from heat.
  4. Spoon ¼ cup mixture into egg roll wrapper. Fold sides into center and roll tightly.  Place seam side down on baking sheet.
  5. Lightly spray tops of egg rolls with cooking spray. Bake at 425 °F for 15 minutes or until egg rolls are golden brown.  Serve with duck sauce or other favorite dipping sauce.  Makes 12-16 egg rolls.