yield: 60 pieces
Something tells me a few more people are paying attention to football this super bowl. This most likely will lead to different food at the table. Let’s not throw the baby out with the bathwater and get rid of things like chips and Rotel cheese dip, but how about a few different flavors in a familiar package?
Kansas City is known for their burnt ends, so this Brie and Burnt End Potato Skin recipe is a subtle homage to KC for any party.
2 each russet potatoes
30 each golden creamer potatoes (B-sized)
4 Tbs Kerry Gold butter, salted
3/4 C. brie cheese small diced
1 each charred jalapeño , small dice
1 tsp. salt
2 each green onion, sliced thin
1 lb Zarda BBQ burnt ends (2 oz for the recipe and 14 oz for snacking)
1 Tbs. BBQ spice
Preheat oven to 350 degrees
Prick the potatoes with a fork.
Place the potatoes on a sheet pan and spray with vegetable pan spray, and sprinkle with salt.
Bake the smaller potatoes for 30 minutes or until soft, remove from oven
Bake the larger russet potatoes for 40-45 minutes or until soft.
Cut the smaller potatoes in half and scoop out the flesh of the potato and place in a bowl, reserving the skins on a baking sheet.
Remove and discard the skins of the baked russet potatoes Add the flesh of the potatoes with the golden potatoes, and mash together.
While still warm stir in the Kerry Gold Butter, Daisy Sour Cream, brie cheese, charred jalapeño, salt, and green onion.
Fill each potato skin with the potato mixture and top with burnt ends.
Bake in the often at 350 degrees for 15 minutes.
Sprinkle with BBQ seasoning.
Serve.
