April 9, 2012

How To Make Super Baked Marijuana Potato Skins

April 9, 2012
mr potato head marijuana

mr potato head marijuanaSuper Baked Marijuana Potato Skins Recipe

This article was posted on HailMaryJane.Com before the start of football season, so the words are a little dated. However, the recipe is stellar (right in time for Super Bowl!), and once again I tip my hat to ThisBuds4You. He has to be one of, if not the best, marijuana recipe source on the planet:

What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. It’s football season and it’s time for tailgating. I hope you and your teams have been victorious, whether it be college, NFL or fantasy football. If you could give a shit less about football, well, you’ll still find this recipe appealing if you like good ass bar food. Try these skins out at a harvest festival or whatever it may be, there’s a lot of stuff going on with Fall right around the corner.

What We’ll Need:

4 large russet potatoes
Canola oil to coat
Kosher salt
4-7 grams of cannabis, ground to a fine powder
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Make 8 servings


Bakin’ the potatoes:

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke a few deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings. Bake potatoes for 1 hour. Remove from oven and allow to cool for 30 minutes.

Decarbin’ the weed:

Reduce oven heat to 275 degrees. Spread out powdered cannabis on a cookie sheet and bake for 20 minutes. Remove from oven and allow to cool.

Makin’ the skins:

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Sprinkle powdered cannabis inside the skins. Bake at 300 degrees F for 35 minutes. Sprinkle bacon and cheddar cheese inside skins. Bake 5 minutes longer or until the cheese is melted. Top with sour cream and onions. Time to throw down.

Any questions, hit me up on my email or leave a comment below. Keep it green and OVERGROW THE WORLD!!!


Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com


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