ARE YOU READY FOR SOME FOOOOOTTTTBALLLLL???? In this house, we are die-hard Ravens fans. Flags flying, purple wearing, houses decorated, and neighborhood tailgating Ravens fans. During one away game each year, our neighborhood throws a Raven’s Tailgate in our cul-de-sac. I’m not talking your typical tailgate here. I’m talking an all day extravangaza. Some years have started with a race through the neighborhood and field goal kickoff….and, of course, what’s a tailgate without a parade! It wouldn’t be complete without lots of homemade floats (a winner is crowned each year)….
and then there’s got to be food! Everyone brings a dish to share. There are grilled meats and a hot dog/sausage cart (owned by one of the neighbors), a chili cookoff, and even eclair eating contests! In between all that, we actually watch the game! (on a giant screen we erect in the wooded area of one neighbors front yard)
So, here we are four Sundays away from Opening Kickoff….Let’s Go Ravens! The hubby and his friends spend most home game Sundays tailgating from the crack of dawn until game time. Those Sundays make for some perfect Mommy/Daughter Date Days.
I don’t know anyone that doesn’t like some potato skins on game day and this recipe is pretty easy to make in bulk. The most time consuming part is scooping out the potato.
Potato Skins are one of those foods I loved to get when I was younger when we went out to eat. I love the crispy texture of the skin of the potato and the salty combination of the bacon and cheese. I like to make these at home using the smaller size potatoes. I start by rubbing the whole potatoes with olive oil and salt and then baking them in a 350 degree oven for 1 hour. Then, I let them cool to room temperature.
Once they are cooled, I cut them in half and scoop out the pulp (which I save to make Sour Cream and Garlic Mashed Potatoes). The potatoes can be baked ahead of time, cooled and stored in the refrigerator for a couple days until you’re ready to use them. When you’re ready to assemble them, cook some bacon and chop it into pieces.
The skins don’t take long to bake once you’ve assembled them. It’s really a matter of warming the bacon and potato and melting the cheese. Since I like the skins to be crispier, I like to warm the potatoes on both sides for about 5-8 minutes. This will help dry them out a little more before you put the fillings in them.
Then, I add the shredded cheddar and the bacon pieces to the skins and bake them until the cheese is melted and the skins are warmed through.
Don’t think potato skins are just for Game Day either. They make a great side dish to some roasted vegetables and hamburgers. Of course, the football fanatics in your life will totally love you if you put out a tray of these on Game Day! These crispy pockets of potato will make their taste buds do an end zone dance.
What Game Day favorites find their way on your family’s Game Day Buffet or Tailgate?
Thanks to Erica of The Crumby Cupcake and her love of Bacon, you’ll certainly be able to get your Bacon fix with this amazing list of recipes!
Bacon in Appetizers
- Apple and Bacon Jam Quesadillas by Nik Snacks
- Bacon Barbecue Nachos by Where Latin Meets Lagniappe
- Game Day Bacon & Cheddar ‘Tater Skins by Powered By BLING
- Killer Jalapeño Poppers by Simply Healthy Family
- Spicy Bacon-Wrapped Shrimp by Food Lust People Love
Bacon for Breakfast
- Avocado Toast with Coconut Bacon by Helpful Homemade
- Bacon Cinnamon Rolls with Maple Glaze by Sew You Think You Can Cook
- Breakfast Bruschetta by Grumpy’s Honeybunch
- Candied Maple Bacon by A Mind Full Mom
- Maple Bacon Protein Pancakes by Amee’s Savory Dish
Bacon for Dessert
- Bacon Brownie Balls by Monica’s Table
- Bacon Chocolate Chip Cookies by Desserts Required
- Boozy Bacon Cherry Crumble by Cindy’s Recipes and Writings
- Chocolate Bacon Crack by Brunch-n-Bites
- Flourless Peanut Butter Bacon Cookies by Pies and Plots
- Maple Bacon Truffles by Dessert Geek
- Spiced Apple Bacon Upside Down Cake by The Crumby Cupcake
Bacon for Dinner
- Bacon and Pumpkin Pasta by Dizzy Busy and Hungry
- Bacon Corn Chowder by That Skinny Chick Can Bake
- Bacon Fried Rice by Asian In America
- Bacon Wrapped Turkey Meatloaf by April Golightly
- Creamy Blue Cheese Pasta with Steak and Bacon by Magnolia Days
- K.C.’s Award Winning Turkey Bacon Explosion by Cooking With Carlee
- Kimchi Bacon Fried Rice by kimchi MOM
- Spaghetti alla Carbonara by The Bitter Side of Sweet
- The Pigskin Loaded Baked Potato by Sunday Supper Movement
- Triple Bypass Burgers by Fantastical Sharing of Recipes
Bacon in Beverages
- Candied Bacon Old Fashioned by Culinary Adventures with Camilla
- Homemade Bloody Mary with Candied Bacon Swizzle by Our Good Life
- Pancetta with Balsamic-Brown Sugar-Pepper Glaze for Bloody Mary by La Bella Vita Cucina
Bacon for Lunch
- Bacon, Fig and Goat’s Cheese Quiche by Caroline’s Cooking
- BLT Bread Salad by The Chef Next Door
- Grilled Manwich Club by Momma’s Meals
- Restaurant Style Double Bacon BLT by The Freshman Cook
- Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce by Bottom Left of the Mitten
Bacon as a Side Dish
- Bacon and Cheddar Smashed Red Potatoes by Family Around The Table
- Bourbon Bacon Jam by Cosmopolitan Cornbread
- Bacon, Beer & Jalapeno Muffins by Wholistic Woman
- Easy Bacon, Beans & Greens by My Life Cookbook
- Greens with Gruyere and Bacon by Cooking Chat
- Peas with Bacon and Crispy Onions by Hezzi-D’s Books and Cooks
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