south of the border potato skins for football parties

potato skins

What do you take to a fall football tailgate party? South of the border potato skins of course. Assemble them ahead of the game, bake them and pack them up in an insulated carry-all. They are self-contained and easy to eat without utensils. In the Northwest, our “tailgate” parties are often held on the aft deck of a boat, motoring to the stadium that sits on the shores of Lake Washington. The whole experience is quite spectacular, especially with good food to start off the day.

south of the boarder potato skins

Serves: 8
Cooking Time: 20 minutes


  • 4 medium baking potatoes
  • 1 tablespoon cooking oil
  • 1 garlic clove, minced
  • ¾ cup cheddar cheese, shredded
  • ¾ cup sour cream
  • ¾ cup salsa verde
  • 4 green onions, finely sliced
  • ½ cup black olives, sliced
  • ¼ cup cilantro, coarsely chopped



Preheat oven to 450°. Lay parchment paper on large baking sheet.


Scrub potatoes, cut in half lengthwise.


In a small bowl combine oil and garlic. Brush cut surfaces of potatoes with oil mixture.


Lay potatoes cut side down on baking sheet and bake in oven for 20 to 25 minutes, or until tender; turning once half way through.


Remove from oven and allow to cool enough to handle potatoes.


Scoop out the insides of each potato half, leaving ½ to ¼ inch shell. Brush remainder of oil on potato shells, sprinkle with cheddar cheese and return potatoes to oven cut side up for 5 to 7 minutes more or until cheese is melted.


Spoon sour cream over each potato and then layer salsa verde, onions, olives and cilantro.

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