(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.
Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.
Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.
Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.
Find more game day inspiration at eatwisconsinpotatoes.com.
Pigskin Potatoes
Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8
1 1/2 pounds Boomer Gold Little Potatoes
6 ounces plain cream cheese, at room temperature
1/3 cup orange cheddar cheese, finely shredded
3 tablespoons fresh chives, finely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
jalapenos, to taste (optional)
1 pound bacon, thinly sliced, rashers cut in half
Preheat oven to 400 F.
Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.
Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.
