Super 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 tastyTainted Tuesdayfrom 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
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