Whether you're rooting for your home team or just in it for the food, these Clam Chowder Potato Skins are the perfect game day appetizer. And if you have any leftovers, they're easy to repurpose the next day!
Servings: 24potato skins
Author: We are not Martha
12smallred potatoes(about 3 oz. each)
2-6.5oz cans clams, chopped, with 3 Tbsp juice reserved
8oz.low-fat cream cheese
1/2cup + 2 Tbspshredded parmesan cheese, divided
4stripscrispy bacon, crumbled
1/4tspMorton Coarse Kosher Salt
Pre-heat oven to 400 degrees.
Pierce potatoes several times with a fork and put in oven, directly on rack (you can use a baking sheet if you prefer) for about 40 minutes, until potatoes are tender.
Remove potatoes from oven and place on a foil-lined baking sheet. Lower oven temperature to 350 degrees. Let potatoes rest for 5 minutes to cool a bit.
When potatoes are cool enough to touch, cut each potato in half lengthwise. Scoop out potato flesh into a large bowl, leaving about 1/4 inch in tact. Place potato skins back on baking sheet.
Add clams, cream cheese, sour cream, 1/2 cup parmesan cheese, clam juice, pepper, Tabasco, and garlic powder into the bowl with the potato flesh. Mix until well combined.
Mound mixture into the potato skins and sprinkle remaining parmesan cheese on top.
Bake filled potatoes for about 15 minutes, until heated through. Turn oven to broil and broil for 2-3 minutes so tops brown.
Remove from oven and top potato skins with crumbled bacon and chives. Sprinkle paprika and Morton Coarse Kosher Salt over the top.
If you have extra filling or leftover potato skins, make potato pancakes out of them! Simply mash leftovers together, form into patties, and cook over medium heat in a skillet lightly coated with olive oil.