Shrimp & Bacon Stuffed Baby Potatoes

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by Chris on November 7, 2011


We are knee deep in football season y’all. Down here, in the south, college football isn’t just a sport; it’s a religion. To be honest, I don’t have a clue why.  I didn’t grow up here. Sports were big at home, but not cult-ish, like in this area. Personally, and with no surprise, I have never been into sports. Sure, I tried to be athletic in high school but I was a two-left-feet klutz trying to run down the field just trying not to pass out. In college, the closest I came to sports was through the guys I “hung” out with and my West Campus dorm room.

Maybe the draw of the game, for others, is the local kid who gets to live out his dream, the players who are still “one of us”, not yet tainted by the dark side of celebrity, money, fame and contracts, or the simplicity behind following the progress of the players through their high school into college years.   Whatever the reason for college football’s popularity, the rivalries, the traditions, mascots, or the pageantry of it all, one thing is for sure.  Come Saturdays, jerseys are pressed and ready to be worn, window flags are hooked onto car doors, and beer sales new highs.

Even though I am not a sports gal, there are two aspects of college football I kind of dig.  (1) I become a football widow on Saturdays which gives me the day to play. (2) Game day food.  Whether tail-gating in a concrete lot somewhere or in the living room on a La-Z-Boy, football eats are kind of irresistible. So, in the spirit of the game and this weekend’s rivalry, like the one in  UGA vs. Auburn, I am posting some delicious food any armchair quarterback will enjoy.  These amped up nibbles are a must.  Long gone are the days of wimpy cheddar cheese, bacon and sour cream on a wimpy ‘tater skin. These skins bring an old classic to a wonderfully decadent and creamy level.

Other ‘Skins In the Tailgating Section

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