Serious Eats: Recipes

Super Bowl: Greek-Style Potato Skins

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by most Wednesdays to share a delicious recipe and expand our vegetarian repertoire. This week, he has football munchies on the brain.

[Photograph: Michael Natkin]

With the Super Bowl comes the need for craveable, beer-friendly party snacks—and these Greek-style potato skins will fit the bill. They are approachable enough for your Cro-Magnon friends and a nice vegetarian change of pace from the standard garnish of sour cream, green onions, cheddar, and bacon.

The secret to good potato skins is in the baking procedure. First the potatoes are baked whole, then hollowed out. Then they are coated well in oil and returned to the oven to crisp up on both sides. After they are filled, they get a final pass under the broiler to make sure they're sparking-hot and the cheese is melted.

Don't forget to use a good finishing salt! Your biggest problem will be not to scarf them all up before you make it back to the TV room.

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