This post is part of a four part series on our Super Bowl party for two. To see the kick-off post – pun(t) intended – click here. I crack myself up 🙂 As opposed to the poisson cru, this dish is more along the lines of traditional Super Bowl party fare and can just as easily be made for twenty as it is for two.

Part Two: Triple P Skins

The ingredient list for this recipe is made up of things that we always have on hand in our kitchen. Potatoes are a near perfect blank canvas for you to use your imagination with whatever you have in your refrigerator. C’mon, it’s potato, cheese, and meat. You can’t really mess it up.

Different pairs I can think of off the top off my head:

  • smoked Gouda and thick cut double smoked bacon
  • extra sharp cheddar and bacon
  • Gruyère and crisped prosciutto

Let me know if you think of any more yummy combos. I would be happy to experiment and have you over to taste test 🙂 In the meantime, here’s the recipe for our Triple P Skins.


Triple P Skins (aka Pancetta Pepper Jack Potato Skins)
makes 8 skins

1-2 tablespoons olive oil
4 medium sized Russet potatoes, scrubbed
1 cup shredded pepper jack cheese
1/4 pound of pancetta, fried, crumbled, and drained on a paper towel
2 scallion stalks, greens and whites chopped
freshly cracked black pepper
sour cream

Preheat the oven to 400F degrees and set a rack in the middle of the oven. Rub the potatoes with the olive oil and place on a baking sheet. Bake the potatoes for about 45 minutes or until fork tender.

Remove the potatoes from the oven and let them cool until they can be handled. Slice potatoes in half lengthwise and scoop out the insides. Reserve the innards for another use. How much potato you choose to leave behind in the shell depends on your preference but I would suggest not taking out so much that the shell can’t handle the filling and gets soggy or limp when picked up.

Lay the potato skins on a baking sheet and fill them evenly with the cheese and pancetta. Season them with black pepper to taste. Bake in a 450F degree oven until the cheese is bubbly and as toasted as you’d like. This will probably take 10-15 minutes.

Let the potatoes cool a bit before topping with sour cream and scallions.



By the way, remember the innards you saved? There are tons of different things you could do with them. Potato salad, mashed potatoes, hash browns, etc… In our case, we made a quick patatas bravas!

Yes, that is the Spanish Wikipedia page for patatas bravas translated through Google. My favorite line is where it says the potatoes are “accompanied by a spicy tomato sauce that is poured over the potatoes using the entire body warm.” Doesn’t that just sound so dirty??

Well I dunno about all that hooplah but this is our quick version. Heat a tablespoon of butter in a large skillet. Once it foams, add the potatoes and a tablespoon of paprika and a ½ teaspoon of salt. If the mixture looks dry, add a pat of butter at a time until desired crispness/fry is achieved. Serve with ketchup.