Superbowl Special: Brady’s Deflated Pigskins


The Seahawks are back in the Superbowl so we couldn’t resist another football themed appetizer. A local chef already capitalized on the Skittle frenzy with this rainbow flavored sausage, so we had to get creative. What better inspiration than Deflategate? With bacon laces and a hidden layer of pickled jalapeños, these pigskins are the perfect fuel for those hungry fans.

4-12 russet potatoes (1 potato per guest)
3-4 slices thick-cut bacon
Medium cheddar cheese, grated
1 can nacho jalapeños, diced
Green onion, sliced
Sour cream Salsa verde, to taste

Rub the potatoes with olive oil, salt, and pepper and bake in a 400˚ oven for 1 hour. Once the potatoes are cool enough to handle, cut in half lengthwise and scoop out 2/3 of the flesh. Meanwhile, bake the bacon at 350˚ until crispy and cut into strips while still warm. Set the potato halves on a baking sheet and sprinkle with some of the diced jalapeño. Top with grated cheddar and broil on high until melted and beginning to brown. Lay the bacon strips on top and serve with green onion, black olives, and the sour cream-salsa verde mixture. Go Hawks!



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