The Daily Southerner, Tarboro, NC


January 30, 2013


TARBORO — Game Day will be here before you know it! Are you having a party? Are you watching at home with your family? Either way, it's a great excuse for some fun food. Here are a few recipes that you should give a a try.

The first is a loaded potato skin dip. Serve it with dips and chips and or pile it onto real potato skins.

The second is a parmesan sour cream dip. You also serve this one chips or with tortilla chips.

The third recipe is one of my hubbies favorites. It's bacon wrapped smokies. These are always a favorite at any gathering. They are easy to make and everyone wants them!

The next recipe is my favorite! Bacon wrapped shrimp. I think anything with shrimp in it is great!

Loaded Potato Skin Dip

2 strips bacon

2/3 cup plus 1 tablespoon olive oil

8 cloves garlic, smashed

3 to 4 Yukon gold potatoes (about 1 pound)

Kosher salt and freshly ground black pepper

1 tablespoon white wine vinegar

2 scallions, thinly sliced

1/4 cup sour cream

Potato chips, for dipping

Assorted vegetables such as bell pepper strips and celery sticks, for dipping

Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Add 2/3 cup of the oil and the garlic to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool.

Meanwhile, preheat the oven to 375 degrees F. Peel the potatoes and slice the potato skins into very thin strips (the thinner your cut the strips the crispier they will be). Toss the strips with 1/4 teaspoon salt, some pepper and the remaining 1 tablespoon oil. Spread in an even layer and bake on an ungreased rimmed baking sheet, stirring once, until golden and crispy, about 15 minutes.

Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.

Pour the oil and garlic mixture into the bowl of a food processor and puree. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and pepper to taste and pulse until just creamy and combined; do not over process or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper.

Transfer the dip to a shallow serving bowl. Crumble the bacon and sprinkle it over the dip along with the crispy potato skins and scallions. Top with sour cream and serve warm or at room temperature with potato chips and cut up vegetables for dipping.

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