Tailgate Potato Skins


Throwback! Are you familiar with Dagwood sandwiches?

The Dagwood is a massive sandwich based on the huge sandwiches the character from the comic strip eats. There doesn’t seem to be one “correct” Dagwood recipe, but the general idea is that you take all of the cold cuts in the world and all of the cheeses in the world and all of the sandwich condiments in the world and you put them between bread with bacon, pickles, lettuce, and tomato. Not surprisingly, the first time I ate a Dagwood sandwich I was in heaven during the meal and then out of commission for the rest of the day.

This recipe captures the fun (and filling!) spirit of the Dagwood sandwich in a more manageable way. I love this one for football tailgating. It’s technically an appetizer, but hearty enough that we’ve had these as a family meal.


Dagwood Potato Skins

/// baking potatoes (use your judgement – I bought a bag of small/medium potatoes and used all of them for this batch)
/// vegetable oil
/// stick of butter
/// pepperoni
/// turkey
/// ham
/// roast beef
/// bacon bits or crumbled bacon
/// provolone cheese
/// cheddar cheese
/// swiss cheese
/// colby jack cheese
/// sour cream for serving (optional)
/// salt, pepper, and garlic (optional)

Scrub the potatoes, rub them down with oil, and put them in the oven at 400 degrees. Place them on a baking sheet in a single layer and bake them for at least 40 minutes (I usually go a full hour to make sure they’re extra soft inside). Pull them out and use tongs to hold them so you can cut them half. This will let them cool down faster and will give you time to space them out a bit (I usually take over two full cookie sheets). Once the potatoes are cool enough to handle, use a cookie scoop or a spoon to scrape out the insides, leaving enough flesh that the skin won’t fall apart when you try to lift it later.

Melt the stick of butter and brush both sides of the potato skins. If you want, you can season the skin side with salt, pepper, and garlic to add a little more flavor. Pop the buttered skins (flesh side up) back into the oven for 5-7 minutes to crisp them up a bit. In the meantime, pull out all of your sandwich fixings and put all of the meat into one pile and all of the cheese into another. Chop everything up and mix it together so you have a big meat pile and a big cheese pile.

Pull out the crisped skins and load them up, first with the meat and then with the cheese. Put them back into the oven for about 5 minutes. You want the cheese to melt but you don’t want it to burn, so watch them carefully. Pull them out of the oven and let them cool just a bit before you serve. These stand up well on their own, but if you’d like a little more decadence go ahead and serve them with sour cream. (I also have a friend who loves to eat these dipped in ranch dressing, but I’ve got to draw the line somewhere…) Enjoy!



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