Food & dining

Recipe: Small golden potato skins with Jack cheese and chiles will disappear on a Super Bowl spread

Crispy stuffed potato skins with Monterey Jack and chiles
Sally Pasley Vargas for The Boston Globe
Crispy stuffed potato skins with Monterey Jack and chiles

Makes 24

Bring these little potato boats to a Super Bowl party and watch them disappear. Instead of using large potatoes, bake small Yukon Gold potatoes until tender. Scoop out the insides, leaving a shell of potato because the skins are thin. Crisp the shells in the oven and mash the flesh with Monterey Jack, sour cream, scallions, and pickled jalapenos for a snappy filling, adjusting the amount of jalapenos to suit your taste. Finally, broil the filled shells until they’re golden and bubbly. These are actually thrice-baked potatoes, meaning they are three times as good as anything else you can dream up for Game Day.

12(1¼ pounds) baby Yukon Gold
2to 3 tablespoons olive oil
Salt and black pepper, to taste
1cup (4 ounces) shredded Monterey Jack cheese
cup sour cream
2scallions, sliced
2tablespoons chopped pickled
jalapenos from a jar, or to taste
Chopped fresh cilantro leaves
(for garnish)

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.

2. With the tip of a paring knife, prick each potato in 3 places. On the baking sheet, toss the potatoes with 1 tablespoon of the oil. Spread them in a single layer and bake for 25 to 30 minutes, or until tender when pierced with the tip of the paring knife. Remove and cool slightly. Turn the oven temperature to 450 degrees.


3. Cut the potatoes in half. With a small spoon, scoop the insides into a bowl, leaving a ¼-inch layer of potato in the shell.

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4. On the baking sheet, set the shells, cut sides down. Brush the skins with oil and sprinkle with salt. Bake 8 to 10 minutes, or until crisp. Turn the oven to broil. Set a rack 6 inches from the broiler element.

5. Meanwhile, mash the potato flesh with a fork. Stir in the cheese, sour cream, scallions, jalapenos, salt, and black pepper. The mixture will be slightly chunky.

6. Fill each potato half with a rounded spoonful of filling and return to the baking sheet.

7. Broil for 6 to 8 minutes, watching them carefully, or until brown and bubbly. Sprinkle with cilantro. Sally Pasley Vargas

Sally Pasley Vargas can be reached at