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…
Active Prep: 15 min
Cook time: 15 minutes
TOTAL: ~30 min
- 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)
- Preheat oven to 350 °F. Pierce potatoes with a fork several times on each side. Microwave for 10-12 minutes on High until soft.
- 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!)
- 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.
- Top potatoes with cheese and bacon crumbles. Place on a baking sheet and bake in oven for 2-3 minutes until cheese is melted.
- Remove from oven and serve immediately. Top with sour cream or toppings of your choice if desired.
I would say 4 out of 5 days a week, I get home from work and I’m STARVING. It’s those days that I pray that we have leftovers or that I’ve planned a super speedy dinner to make. This potatoes and kielbasa dish is quick to make – I’d say 20 minutes tops from start to that first delicious bite in your mouth! I had originally planned to make this on Friday, but we ended up getting a pizza instead, so yesterday was THE day. I would make this every week if I could. Kielbasa is one of my favorite meats. Plus I add some veggies to the dish to make it a complete meal. 🙂
If you are in starvation mode and need to eat this ASAP, get those potatoes chopped and on the stove first! You can chop everything else while they are cooking. No need to peel the potatoes. Just make sure they are diced small enough (an inch cube max) to decrease your cooking time – larger than that and you will be waiting a little bit longer.
One-Pan Potatoes and Kielbasa
Prep and cook time: 20 min
Yields: 4-6 servings
- 6 medium red potatoes, diced into ½ to 1-inch cubes
- 1 Tbsp olive oil
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb kielbasa, sliced into bite-size pieces
- 5 oz spinach (~4-5 cups)
- 1 tsp salt
- Add diced potatoes to a medium stock pot. Cover with water and heat on high, covered, until water begins to boil. Remove cover and boil until fork-tender, about 5-6 minutes.
- While potatoes are boiling, dice and chop vegetables and kielbasa. Heat oil in a large skillet over medium-high heat. Add pepper, onion, and garlic. Cook until vegetables are soft, ~2-3 minutes.
- Drain potatoes. Add potatoes and kielbasa to skillet. Cook until potatoes begin to brown and kielbasa is heated through, stirring frequently, about 10 minutes.
- Reduce heat to low and add spinach, a cup at a time, stirring until spinach wilts, about 3-4 minutes. Serve immediately.
Potatoes are one of life’s greatest side dishes. I honestly don’t think I’ve ever had a potato that I didn’t like. Fried… baked… roasted… mashed… I am salivating just thinking about all the delicious ways I could eat them! John and I don’t eat potatoes often enough – mainly because we are too impatient to wait for them to cook. 😉 But I always try to have a potato as part of Wednesday Night Dinner with my mom (along with a vegetable and a meat) so we have a nice rounded meal.
These potatoes are sliced thin and tossed with oil, salt, and pepper – then seasoned with paprika and just a pinch of cayenne pepper to give them a little kick! They are roasted in the oven for about 45 minutes (or longer, if you want them nice and crispy).
Spicy Oven-Roasted Potatoes
Active Prep: 10 minutes
Cook time: ~45 minutes
TOTAL: 55-65 minutes
YIELDS: 4 servings
- 5-6 medium red potatoes, sliced thin
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ tsp paprika
- ¼ tsp cayenne pepper
- Preheat oven to 450 °F. Line a baking sheet with foil and spray generously with non-stick cooking spray.
- In a large zip-tight bag, add potatoes and olive oil. Seal bag and toss to coat.
- Add salt, pepper, paprika, and cayenne pepper. Seal bag and mix well until potatoes are uniformly coated with seasonings.
- Place potatoes in a single layer on baking sheet. Roast in oven for 45 minutes, flipping potatoes halfway through. Serve immediately. Yields about 4 servings. (NOTE: Increase baking time by 10-15 minutes for a crisper potato!)