Tired of your typical barbecue side dishes? Try this Potato Skins Recipe that is so easy to make but so hard to resist – it’s a killer potato taste! This recipe is a sure hit for all ages. It looks so appetizing and mouth-watering. So get your kitchen ready and prepare yourself for a delicious treat.

Killer Potato Skins Recipe for your Barbecue

Image via: Kitchen Meets Girl

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Ingredients

• 6 medium baking potatoes
• 3/4 cup cheddar cheese, shredded
• 1/3 cup butter
• 6 slices bacon, fried and crumbled
• 1/3 cup green onion, thinly sliced
• Salt & pepper

Image via: Joans Food Wanderings

Directions

1. You can add these ingredients to the mashed potato centers if desired.
2. 1/3 cup milk 1/4 cup butter salt and pepper a few drops hot sauce Scrub potatoes, dry, then pierce with fork several times.
3. Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.
4. Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8″ potato in the shell.
5. Cover.
6. Chill shells up to 2 days until ready to use for the skins.
7. If desired, add the 1/3 cup milk, 1/4 cup butter, salt and pepper to use potato centers as mashed potatoes.
8. When ready to prepare skins, melt the 1/3 cup butter.
9. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.
10. Distribute some bacon, onion, and cheese in each shell.
11. Bake just until cheese melts.
12. Serve hot.

If the potatoes are large, you may want to cut in half crosswise before serving. This recipe can serve up to six persons. Share and enjoy this tasty potato recipe!

For more food recipes on Stagetecture, click here.

]]> https://stagetecture.com/killer-potato-skins-recipe-for-your-barbecue/feed/ 0 47016 https://stagetecture.com/game-day-breakfast-sausage-egg-breakfast-pizza/ https://stagetecture.com/game-day-breakfast-sausage-egg-breakfast-pizza/#respond Sun, 03 Feb 2013 13:06:44 +0000 https://stagetecture.com/?p=42229  Entry #2067, February 2, 2012

Today is Super Bowl Sunday here in the United States which is huge for football fans, and those of us like me… who just like to watch great commercials and eat snack food! Whether you are watching the big game or you just want an easy breakfast that you can hold in your hands without the fuss of utensils.

Try this sausage and breakfast pizza recipe from Betty Crocker, it’s sure to be a game-day pleaser, before all the festivities begin!

Sausage & Egg Breakfast Pizza 

Image via: Betty Crocker

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Ingredients

1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces

6 eggs, beaten

4 ready-to-serve pizza crusts, 6 inches in diameter

1 1/2 cups shredded Cheddar cheese (6 ounces)

Image via: Real Mom Kitchen

Directions

1. Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.

2. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

3. Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.

For more Super Bowl recipes on Stagetecture, click here,

Mediterranean Inspired Pizza with Whole Wheat Crust

 

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Ingredients

• 2 tablespoons honey
• 1 1/2 teaspoons dry yeast
• 2 tablespoons warm water (100° to 110°)
• 1 tablespoon olive oil
• 1 cup all-purpose flour
• 1/4 cup whole wheat flour
• 3/4 teaspoon salt, divided
• 1/3 cup cold water
• Cooking spray
• 2 teaspoons cornmeal
• 1 plum tomato, thinly sliced
• 1 teaspoon olive oil
• 1/2 cup chopped red onion
• 1 small zucchini, thinly sliced
• 4 garlic cloves, minced
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 tablespoons chopped fresh basil, divided
• 2 tablespoons chopped fresh oregano, divided
• 1/4 teaspoon black pepper
• 3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend
• 1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

Directions

1. Combine first 3 ingredients in a mixing bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
3. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
4. Place tomato slices on paper towels; let stand 5 minutes.
5. Preheat the oven to 400°.
6. Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
7. Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

Savor the taste of the Mediterranean and flavorsome aroma of the combined ingredients. This pizza recipe is a perfect choice for your weekend game!

For more food recipes on Stagetecture, click here.

Delight your guests by preparing a sumptuous game-day recipe in your party table. You will never be wronged with the party-ready pork empanadas. This recipe is so quick to prepare and easy to bake. So, get your kitchen ready and prepare all the utensils needed. Your big-game guests will love this one! Thanks Southern Living for this recipe.

Party-Ready Pork Empanadas

Image via: Southern Living

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Ingredients

• 1/4 cup slivered or sliced almonds
• 3/4 pound pork tenderloin (about 1 small tenderloin)
• 1 (1.25-oz.) envelope picadillo seasoning
• 1/2 medium-size sweet onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon olive oil
• 1/2 cup golden raisins
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup light sour cream
• 1/2 teaspoon pepper
• 1 (11-oz.) can refrigerated French bread dough
• 1 large egg, lightly beaten
• Vegetable cooking spray
• 1/2 teaspoon cumin seeds (optional)
• Salsa
• Garnish: lime wedges

Image via: Five and Spice

Directions

1. Heat almonds in a large nonstick skillet over medium-low heat, stirring often, 4 to 6 minutes or until toasted and fragrant.
2. Preheat oven to 375°. Cut pork into 1/2-inch cubes. Toss together pork and picadillo seasoning.
3. Sauté onion and pepper in hot oil in skillet over medium-high heat 5 minutes or until tender. Add pork mixture, and sauté 6 minutes or until browned. Stir in raisins and lime juice, and cook 30 seconds. Remove from heat. Stir in almonds, cilantro, sour cream, and pepper.
4. Unroll dough on a lightly floured surface. Gently stretch dough into a 14- x 12-inch rectangle. Spoon pork mixture onto dough, leaving a 1 1/2-inch border. Lightly brush edges of dough with egg, and roll up, starting at 1 long side and ending seam side down.
5. Carefully place dough, seam side down, on a baking sheet coated with cooking spray. Bring ends of roll together to form a ring, pinching edges together to seal. Lightly brush top and sides of dough with egg. Sprinkle with cumin seeds, if desired.
6. Bake at 375° for 18 to 22 minutes or until golden brown. Serve warm with salsa. Garnish, if desired.

This should serve at least eight persons. You will be amazed to see how these pork empanadas become the party favorite.

For more food recipes on Stagetecture, click here.

Are you gearing up for the big game? Whether it’s the Super Bowl or just your favorite team, Stagetecture has you set for yummy finger foods over the next few weeks!

Watching your favorite game while eating a delicious finger food is such the perfect moment! Much more when you’re together with your family or friends. A perfect moment like this calls for excellent food. Try the Bacon Wrapped Potatoes recipe and you will surely have a treat! Thanks Southern Living for these great ideas.

Bacon Wrapped Potatoes

Image via: Southern Living

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Ingredients

• 2 medium-size red potatoes, cut into 8 wedges each
• 1/2 teaspoon salt
• 16 center-cut bacon slices
• 1/2 teaspoon pepper
• 1/2 cup diced red onion
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 12 ounces queso blanco pasteurized prepared cheese product, cubed
• 1 (8-oz.) block pepper Jack cheese, shredded
• 1/2 cup half-and-half
• 1 (4-oz.) can chopped green chiles
• 1 plum tomato, seeded and diced
• 1/4 cup chopped fresh cilantro

Image via: Pinterest

Directions

1. Place a lightly greased wire rack in aluminum foil-lined 15- x 10-inch jellyroll pan.
2. Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper.
3. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.
4. Meanwhile, sauté onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic and sauté 1 minute. Remove from heat.
5. Combine queso blanco, next 3 ingredients, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals.
6. Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.

The whole process will take approximately an hour and thirty minutes. But after you take a bite, you’ll definitely say – it’s worth the wait!

For more food recipes on Stagetecture, click here.