Skinny Skins.

This appetizer is awesome. I got the idea for my stuffed skinny skins from these really incredible stuffed portobella mushrooms my brother in law used to make. But again, Chris wont eat mushrooms so when I was trying to come up with guiltless munchies for the Superbowl this recipe was born.

Here is what you will need:
10 small russet potatoes
1 small zucchini, diced
1 small yellow squash, diced
3 Roma tomatoes, diced
two green onions, sliced
half a jalapeno,minced
1 cup fresh grated mozzarella
3 slices cooked bacon, chopped
salt, & Cayenne pepper to taste

Preheat oven to 375 and place scrubbed potatoes on a baking sheet and bake for 50 minutes. until soft.

While the spuds are cooking prepare the veggie filling.

Turn this...

...into this. Add salt and Cayenne, mix together and set aside

Next, turn this...


...into this. Set aside.


To prepare the cooked potatoes slice in half and allow to cool.

Remove the pulp. I like to take out most of the pulp and save for mashed potatoes for my boys. Plus you'll have a lot of filling, Less pulp equals more filling.


Place the skins on a foil lined baking dish.


Eagerly awaiting their destiny.

I had a bit of leftover grated cheddar that I threw into the filling to help bind everything together.


Now stuff the skins.

I like my food to be pretty.


Sprinkle on the mozzarella...


...and, if you so choose, the bacon as well. I do two-thirds of the skins with bacon because, in all honesty, bacon makes em better.

Bake at 375for 15 minutes until cheese is melted and bubbly.

See what I mean about the bacon?


But the bacon-less ones are pretty kick-ass too. I served mine with a spicy sour cream (light sour cream dosed with Sriracha hot sauce)

Not feeling the zucchini- squash combo? Try them with a layer of guacamole, pico de gallo and top with cheese. Or how about mushrooms, peppers and onions? Endless possibilities!


Whatever your flavor I'm sure you'll love them as much as this guy.