I’ll admit that my days of watching football or basketball are far, far behind me. And honestly when I’m in the throes of a tennis match the only thing in my hand is a cocktail. But since everyone around me is a soccer (or football) fanatic, sometimes it’s important to have a few game day recipes to tide the hungry mouths over. Just between you and me, these recipes are more to keep the screaming at the television to a minimum.
Since it’s a poorly kept secret just how much I love potatoes I usually take any opportunity I can to whip them up in any form. For the recent German on German soccer match I decided to go with good old-fashioned potato skins.
Even more than the potato this was my perfect excuse to buy a slab of bacon. Although calling it a ‘slab’ is really a misnomer since the German version of “American style” bacon is nearly transparent. I am always disappointed but it keeps my bacon noshing to a minimum so I guess for that I should be grateful. I’m not.
Finding a few good medium-sized potatoes made me happy since normally I get stuck with potatoes more suitable for Tyrion Lannister than man-sized Europeans. Although now that I think about it, mini-skins would be pretty cool. That way you could eat them around the TV without having a panic attack every time someone misses a goal and Irish cheddar drips on the floor or worse, the sofa.
So let’s get to it, shall we?
Serving: 3 potatoes, so 3 servings for women or 1 for men!
3 potatoes, washed
2 scallions, sliced
8 oz. crème fraiche
4 slices of bacon
1 cup Irish cheddar (I prefer Kerry Gold)
2 tbsp. olive oil
Salt & Pepper
1 tbsp. Cayenne pepper
1 tbsp. sweet paprika
Dried herbs (optional)
- Pat the potatoes dry and poke holes all around it with a fork.
- Preheat oven to 400° F.
- In a shallow dish, place salt, pepper, cayenne, paprika and herbs.
- Rub potatoes all over with olive oil and dredge through spices & herbs until well coated.
- Wrap each potato in aluminum foil and place in oven for about 65 minutes, or until potatoes are tender.
- Place bacon on a baking sheet and place in oven for 5 to 7 minutes, or until crispy.
- Let potatoes cool off for about 5 minutes before handling, then slice lengthwise in half.
- Grate cheddar over potatoes while still warm, then top with crumbled bacon, scallions and crème fraiche.
This type of dish goes great with a Pilsner or my personal favorite black beer!
Add other toppings if you desire, such as jalapeno peppers, broccoli, melted cheese or salsa.