Care for a little appetizer? I made you some garlicky loaded tater skins. Don’t they look purrr-dee?
I was worried my breath might smell like garlic on hot coals imported from hell, but no one else seemed to think so.
GATHER YOUR INGREDIENTS
serves approximately 7-8 hungry people
- 5-lb bag russet potatoes
- 1 large head broccoli
- 2 cups shredded cheddar cheese (approximate)
- 1 cup ready-to-eat bacon bits (approximate)
- bunch scallion
- 1 small diced jalapeno (optional)
- garlic powder, salt & pepper
- 2-3 cloves fresh garlic sliced thin, or crushed garlic if you prefer
- dollops of sour cream
- Preheat oven to 400 degrees.
- Halve and then quarter the potatoes.
- Set potatoes skin side down on large baking sheet and cover with aluminum foil. Bake for approximately 30-40 minutes or until fork easily pierces through.
- While potatoes are baking, prep broccoli by cutting florets small, as pictured, and cooking in pot until al dente.
- Drain broccoli then sprinkle with garlic powder and set aside.
- Allow potatoes to cool for a few minutes, then scoop out approximately 1/2 of the potato’s innards.
- Sprinkle garlic, salt & pepper onto naked potato, then begin loading it up.
- Add broccoli, bacon bits, cheese, scallions, fresh garlic and jalapenos (optional) in desired amounts. Remember, you don’t need a ton of garlic for the flavor to come through.
- Return taters to the oven to re-heat and allow cheese to melt — approximately 5-10 minutes. Monitor closely to prevent overcooking.
- Add a dollop of sour cream to your plate for dipping instead of layering onto each individual tater.
- Now CHEW .
The benefits of garlic are pretty dang awesome. The beauty of this recipe is that you can keep it healthy & delicious by minimizing the cheese, bacon and sour cream. Load up more on the other ingredients and enjoy the tasty splendor. BOOM!