Whats a Super Bowl without Potato Skins

Potato Skins
3 pounds of baking potatoes
1 pound bacon
1 (8 ounce) package shredded Monterey Jack and Colby blend cheese
1 bunch chives
4 tablespoons butter, melted
2 teaspoons salt
2 teaspoons freshly ground pepper

Preheat oven to 425 degrees.

Wash and scrub 3 pounds of small/medium baking potatoes. Place on baking sheet and pierce each potato several times with a fork. Bake at 425 degrees for 1 hour.

Meanwhile, fry bacon in frying pan until crispy. Drain on a paper towel-lined plate. Transfer to cutting board and cut into medium-sized chunks. Set aside.

Once potatoes are finished, allow them to cool slightly. Then, cut potatoes in half and arrange back on baking sheet. Scoop out a small amount of the potato filling from each potato half and place in small bowl. Save filling for other use. (I use this filling to make Cheesey Mash Potato Bake later in the week.)

Brush melted butter onto both sides of each potato half (including skin side) and sprinkle with salt and pepper. Bake in 425 degree oven for 8 minutes. Remove potato skins from oven.

Add bacon evenly to potato skins, and using a pair of kitchen scissors, cut chives over each potato skin. Add generous amounts of cheese on top of bacon and chives. Return the potato skins to the oven for 5 minutes - or until cheese has completely melted.

Add additional freshly ground pepper, if desired, and serve with sour cream.

Super Bowl Prep

We are invited to a superbowl party so I've started prepping all the food we are taking.  Chips and salsa is one of the things I am getting ready.

Heres how to make baked tortilla chips

Homemade Baked Tortilla Chips

1 small package of white corn tortillas, taco size, cut into triangles
Cooking spray-we use a canola oil spray
Salt-to taste

1. Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don’t overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

2. Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

3. Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don’t go too far while the chips are in the oven. They will bake quickly!

4. Cool and serve with guacamole, salsa, or eat them plain.

Paula Deans Homemade Salsa reciepe

Ingredients

• 3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
• 1 small onion, finely chopped
• 1 small green bell pepper, seeds and veins removed, and minced
• 1 (4-ounce) can chopped green chiles with juice
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil

Other ingredients you may want to add:

• 1 small red onion, finely diced
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 large avocado, peeled and diced
• Salt and freshly ground black pepper
• 1 mango, peeled and diced
• 1/2 cup pineapple chunks
• 2 limes, juiced

Directions

Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Serve with baked Tortilla Chips.