Touchdown Thursdays: Crispy Beer Cheese Sauced Potato Skins

Day late, dollar short.  Week late, day early.  However you spin it, there’s a method to my madness.  Well, not really a method, but a reason.

This post was intended to happen last week, and the week got crazy.  So why not post it tomorrow, on a Thursday?  Because something beautiful is about to happen friends… booze and cookies!

I’m launching an all out Holiday – two weeks of cookies and boozy cocktails, starting tomorrow.  But I love this recipe so much that I couldn’t just let her fall by the wayside.  So here she is, in her beer, cheesy, glory!

When I looked back on all my football foodie posts, I couldn’t believe that I hadn’t touched on potato skins!  Like anyone would pass up a hollowed out shell of the mighty carb queen, filled with cheese, bacon, and other sinful delights!

It’s been ages since I’ve incorporated my bestest bud, beer, so this seemed like the perfect opportunity.

I went with something pretty universal in availability, Sierra Nevada Pale, but if there’s something local and pale that you love, go with that.

There’s very little involved in the construction of these beauties, but you do need to plan for baking time.

To get these little guys nice and crispy, you’ll wanna brush both sides with butter, and bake on both sides, the crisp will set you apart.

For heat, I leave it up to you, I love the burn, but you do what works for you.

Easily veg friendly without the bacon, these are sure to please all your football fanatic friends!

Crispy Beer Cheese Sauced Potato Skins

Ingredients:

4 medium baking potatoes

1/4 cup butter, melted

3/4 cup sharp cheddar cheese, shredded

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/2 cup beer, I suggest a pale ale, or lager

Sriracha, how ever many dashes delights you

4 slices bacon, cooked, drained and crumbled

2 scallions, sliced

sour cream, for topping

Directions:

Preheat oven to 425 degrees.

Scrub potatoes; prick with fork all over.

Bake in oven for 40-60 minutes.

When potatoes are cooler, halve each potato lengthwise.  Scoop out the inside of each potato, leaving some potato left in the shell.

Cut each potato shell in half lengthwise, making 16 quarters.  Cut quarters in half crosswise.  Brush potato pieces with melted butter on skin side.

Place pieces, cut side down, in single layer on baking sheet.  Bake in 425 degree oven about for 7 minutes.

Turn skins, brush with remaining butter, and bake for an additional 7 minutes, or until brown and crispy.

Meanwhile, bring cheese to room temperature.  Toss cheese with flour, and dry mustard.

In a small saucepan heat beer and hot pepper sauce just until warm.  Gradually add cheese mixture, stirring constantly over medium-low heat till cheese is melted and mixture is smooth.

Serve over warm potato skins.  Sprinkle with onions, bacon, and top with sour cream!