So it's almost that time of the year. The crowds gather, the cheers can be heard, and the money can be seen exchanging hands. I'm talking about Super Bowl Sunday! Who doesn't love beer, food, and the almost tangible excitement that comes during the big event? Well honestly, me. I'm not a football fan, at all. It just really doesn't keep my interest much (I know a lot of you are cringing right now. Sorry to disappoint you). I like the day for three reasons only; food, food, and the commercials. I think it's the only day out of the year I can say that I genuinely watch TV for the commercials. As for the food, thats a normal everyday occurrence. I live for food, I vacation for food, and I entertain so I can make food. So begins my round up of some great Super Bowl Sunday appetizers that you can feed all those loud mouthed, moody, sticky fingered friends you have over for game day, that won't have you missing the game (or the commercials).
Stacked and Loaded Potato Thins
Similar to the commonly known potato skins, these are a little fancier, but just as easy to make. Using a mandolin or a very sharp knife, slice the potatoes 1/4" thick. No need to peel these guys, leave on the nutrients and they will crisp up nicely around the edges. (Don't mind my crypt keeper hands, as my husband likes to call them.)
Take a muffin pan and brush oil on the bottom and sides of each cup so the potatoes don't stick. Then place your smallest diameter potato slices on the bottom of the cup. Brush some olive oil on the top of the potato. Then place a pinch of cheddar cheese on top of that. Repeat the process. You will have three layers of potatoes in the end. Push the top layer down with your hand so that it forms the shape of a mini bowl and all the edges of the potato are inside the cup. Brush with olive oil. Bake in a 350 degree oven for 45 minutes.
While the potato thins are baking, chop and sauté the pancetta. Slice it into small 1/4" cubes, cook till crunchy, like bacon bits, but oh so much better.
Once the potatoes are done, you can either put a pinch more cheese on top and place back in the oven for 5 minutes to melt the cheese or you can carefully remove the potatoes from the muffin pan and cover and refrigerate for use the next day. You can do the same with the cooked pancetta. Whichever option you choose, the make ahead plan or that day, you can remove the potatoes from the muffin pan by running a butter knife around the edge and they should pop out easily. If you are reheating the next day, place on a baking sheet and reheat in a 350 degree oven for 20 minutes. Place a pinch of cheese on top for the last 5 minutes to melt, but not burn.
Once warmed and ready to serve, top with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.
I doubt this will happen since these are sure to be devoured as soon as you put them down, but do know that if they do go cold they are just as delicious. My husband actually thought they were better cold, but he also likes pizza cold. He's weird.
Stacked and Loaded Potato Thins
Makes: 8 servings (2 pieces each) | Prep Time: 5 minutes | Cook Time: 50 minutes
Ingredients
2 large potatoes
2 cups shredded cheddar cheese
2 tbs olive oil
1/4 cup sour cream
1/4 lb pancetta
chives
pinch of salt
**Can be made ahead of time. See bottom for directions.
1. Preheat oven to 350 degrees. Clean but do not peel the potatoes. Using a mandolin or a very sharp knife, slice the potatoes 1/4" thick.
2. Brush oil on the bottom and sides of a muffin pan so the potatoes don't stick. Then place the smallest diameter potato slices on the bottom of each cup. Brush some olive oil on the top of the potato. Then place a pinch of cheddar cheese on top of that. Repeat the process. You will have three layers of potatoes in the end. Push the top layer down with your hand so that it forms the shape of a mini bowl and all the edges of the potato are inside the cup. Brush with olive oil. Bake for 45 minutes.
3. While the potato thins are baking, slice the pancetta into small 1/4" cubes. Sauté in a pan till crispy, like bacon bits.
4. Once the potatoes are done, put a pinch more cheese on top and place back in the oven for 5 minutes to melt the cheese. Remove the potatoes from the muffin pan by running a butter knife around the edge and they should pop out easily.
5. Top with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.
**If making a day ahead of time, complete steps 1-3. After the 45 minutes is up, remove potato thins from muffin pan and let cool. Cover and store in the refrigerator for up to one day. You can do the same with the cooked pancetta. The next day, place potato thins on a baking sheet and reheat in a 350 degree oven for 20 minutes. Place a pinch of cheese on top for the last 5 minutes to melt, but not burn. Top with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.
