A fresh take on the traditional seven-layer dip
This Jan. 6, 2014 photo shows seven layer potato skins in Concord, N.H. Everybody seems enraptured by seven-layer dip. So for this yearÃÂs Super Bowl party, why not freshen it up a bit? Take the same concept of shoveling piles of delicious toppings into your mouth, but instead of chips use a slab of roasted potato. (AP Photo/Matthew Mead)
Everybody seems enraptured by seven-layer dip. And not that it's bad, but it's been done. And done again. And again.
So for this year's Super Bowl party, why not freshen it up a bit? Take the same concept of shoveling piles of delicious toppings into your mouth, but instead of chips use a slab of roasted potato.
To create seven-layer potato skins, we started with the traditional toppings for potato skins bacon, scallions and cheese. From there, we added crumbled sausage, a garlicky sour cream and caramelized onions. OK, so they're more like overstuffed, almost twice-baked potatoes. With party food this delicious, who cares?
Seven-Layer Potato Skins
Start to finish: 45 minutes (15 minutes active)
8 medium potatoes
2 tablespoons vegetable oil, divided
2 large yellow onions, diced
Salt and ground black pepper
8 ounces loose sausage meat, cooked and crumbled
One-half cup sour cream
2 cloves garlic, minced
8 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced
Heat the oven to 400 F. Line a rimmed baking sheet with foil, then coat with cooking spray.
Poke potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes depending on wattage of your microwave. Allow to cool until easily handled.
Meanwhile, in a medium skillet over medium, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.
When the potatoes are cool enough to handle, cut them in half.
Scoop out and reserve the insides, leaving a -inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet.
Brush the potatoes with the remaining tablespoon of oil.
Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.
Meanwhile, in a medium bowl stir together reserved potato flesh and the sausage.
Season with salt and pepper, if needed. In a small bowl, mix sour cream and garlic. Set aside.
Once potato skins have baked, start layering them. Spoon a bit of the caramelized onions into bottom of each shell. Top with sausage-potato mixture. This should mostly fill the shell.
Sprinkle crumbled bacon over potatoes, followed by cheese. Bake for another 10 minutes.
Top with a dollop of garlic sour cream and sprinkle with scallions. Serve immediately.