My CSA Box is always full of tasty foods, but this week, I’m particularly happy about our locally grown red potatoes. Potatoes are in the “dirty dozen,” so I am always careful to only buy organic and/or local. While some local farms have not jumped through all the hoops to obtain the official organic label, they are usually conscientious about pesticides and fertilizer because they know their customers are looking for that. So anytime our CSA box includes potatoes, I’m stoked about it.
Potatoes are incredibly versatile, and all varietals are delicious. Or at least all the ones I’ve had have been delicious. Usually when our CSA box has taters, they are either red taters are sweet taters. This time we got red taters. They are little and adorable, and we got 6 of them.
So what’s a gal to do with taters on Super Bowl Sunday? Well, tater skins of course! They serve very nicely next to some delicious wings as you see if the picture. Those did not come from our CSA though.
I’m sure there are plenty of amazing recipes online, but potato skins are pretty simple. This was actually my first time making them, but I didn’t bother with a recipe. If you don’t know where to start, here’s what I did:
Preheat oven to 375
Clean your taters and poke a few holes in them with your fork.
Wrap taters individually in foil.
Bake (just like you were making regular baked potatoes) for 45-60 minutes depending on size. Once you can easily stick your fork in, they are done.
Slice in half and let cool for 10 minutes.
Shred your cheese – we used cheddar.
Once cooled, use a knife or spoon to scoop out the center of each half of your taters. How much you scoop out is really a a matter of preference. I only scooped out a little because I wanted some tater with my cheese.
Put cheese in the little holes you just scooped out.
Bake 15 minutes.
Broil 4 minutes to get them crispy.
Serve with salsa and sour cream!
The most important thing to remember when making potato skins is that you need to start with a good product. So go organic and/or local. Of course, I would suggest you sign up for a local CSA box so that you can get tasty, local produce every week!