I've been participating in the Food Network Blog's (Food for Thought) semi-regularly for quite some time now. I have not, however, been documenting my submissions every time because, what can I say? I was a bad blogger before. I'm all better now, with regular updates to please you.
So, this mark's my first time participating in Food for Thought's monthly cooking club challenge since I started giving this blog an honest effort. For most if not all of you, then, this is my "first" attempt at Food Network's cooking club challenge. The recipes for this month were the completely delicious Grilled Potato Skins with Provolone, Bacon and Sour Cream with Avocado Corn Relish (click on those links to find them for yourself). My entry, as posted on Food for Thought, can be found after the jump, along with a couple of extra photos.
This recipe made me a bit of a bacon convert. I've never been a huge fan of it, but the freshly-crisped bacon in this recipe mixed with the potatoes and gooey mountain of cheese changed my mind, at least for this recipe. I've had potato skins before, so I can't explain what about this recipe did it. There was just something about it. I don't have a barbecue (since I just moved to a basement apartment last month), so I improvised. I'm thinking the barbecue would've lent this recipe a nice smoky flavour, but it was still yummy without it. I just sprinkled some kosher salt on the oiled potatoes to add extra flavour.
I also think the potatoes could've been a little crispier. I didn't make the Avocado Corn Relish this time, but I'm looking forward to making it in the future. I bet it'd be great with nachos.