I’m making potato skins – lots and lots of potato skins. Why you may ask? Well, cause it’s my sweetheart’s favorite tailgating food and this week our family is visiting Daytona for the Daytona 500.
With race cars speeding past as we look out over the lake mere feet from our RV, you can smell food cooking from nearly every RV around us. You’ll find a mighty wide variety here – from folks who love to participate in BBQ competitions to people just unboxing their new grills and smokers and everything in between.
Like a tailgater’s mecca, race week brings out the foodie in everyone I’ve met so far. They are flipping hamburgers, hotdogs, steaks, pulling pork and dishing up plates of seafood, fish, and every kind of side dish you can imagine. They all make your mouth water with just a whiff.
But I hereby declare that the simple potato skin works with any tailgating menu I’ve concocted so far. And I’ve concocted quiet a few.
Here’s how I make mine.
- 6 baking potatoes, scrubbed and baked
- olive oil
- 12 ounces jack and colby cheese, shredded (or favorite cheese blend)
- 6 pieces bacon, cooked and crumbled
- Preheat oven to 400º F.
- Split baked potatoes in half and scoop out center of potato.
- Brush potato on inside and on the skin with olive oil and place on baking sheet, skin side up. Sprinkle with salt.
- Place in oven for approximately 5 minutes, remove from oven and flip.
- Broil for another 5 minutes.
- Remove from oven and fill hollowed interior with shredded cheese and top with bacon crumbles.
- Return to oven for approximately 5 minutes or until cheese has melted and is bubbly.
- Serve warm.
Here’s another trick I’ve learned over the years. You can easily make your potato skins ahead of time, saving the final heating until you are ready to serve them.
I won’t even ask who your favorite NASCAR driver is. That’s even a hot discussion around our house. But I will ask, what’s your favorite tailgating food?