This Winning Tailgate Recipe Is Sure To Be A Touchdown

There’s something about the cooler weather that reminds me of football. Maybe it’s the memories of my brother’s tossing the pigskin in the backyard while leaves fell. Or a snowy party to watch the big game… and a few snowy football tosses as well!

Either way, I enjoy the FOOD that surrounds each of these memories, and there’s nothing more comforting and classic than a potato. It even reminds me of a football by just looking at it!

So, whether you’re having friends over to watch the game, or you’re packing these up for the ultimate tailgating party (these are SO EASY to take along and now considered my ultimate tailgate treat), these fully loaded stuffed potato skins will impress… that is if you decide to share them.

Time to Tailgate!

First, we start by baking the potatoes. Once they’re cooked through, no cutting in the kitchen is ever easier than with Kitchen HQ Electric Knife! Of course cutting through a baked potato isn’t difficult, but I like to keep our electric knife on hand from the easy jobs to the hard ones… because it makes them all seem easy!

Then just scoop out the cooked potato into a large bowl. I’ve been using and loving these Lekue Nesting Mixing Bowls lately for everything from mixing to serving, they are easy to store and easy to wash!

To cook up the meat, the Kitchen HQ cast iron fry-pan is my new favorite kitchen item. You guys, nothing sticks to it! The cooking is so even and cleanup is SO easy. I actually keep it out on the stove now, since it’s the only fry-pan I want to use lately!

When the meat is cooked through, we add in a few extra ingredients, like shredded cheddar cheese. Lately we’ve been shredding our own as it’s a fresh alternative, that also saves us money! The Starfrit Drum Grater is a perfect counter-top accessory to make this happen, and it does SO much more, from slicing to grating EVERYTHING.  The suction base allows the grater to stick to the counter to make it easy to use and separates for easy clean up too.

To mix all of the potato stuffing ingredients together, I used a Wolfgang Puck mixing bowl… these are great because if you happen to have any leftovers, you just pop the top on it and it’s ready to go in the fridge!

To create the ready-to-eat fully loaded stuffed potato skins, take the crisped skins and using a spoon gently fill with the stuffing and shape a bit rounded to create that football look.

I used a Kitchen HQ vacuum blender to create the avocado cream for the topping, which by the way, is a dream to use, and we even travel with it (perfect for on the go protein shakes!). Just add in your sour cream, avocado (and a splash of milk if you want to make it creamy enough to squirt through a bottle) and blend. Top your stuffed potatoes with a dollop, or use a squirt bottle to create a design!

If you’re heading out to tailgate just stack em’ up and transport in your favorite container, these stuffed skins are easy to hold and eat out of… no plate necessary!


  • 4 Large baking potatoes
  • 1 C Cheddar cheese (any other cheese will do)
  • Handful of dill (or other fresh herb)
  • 1 Lb Chorizo
  • 1 Avocado
  • Sour cream
  • Olive oil
  • Butter
  • Salt
  • Pepper


  1. Pre-heat the oven to 400.
  2. Scrub the potatoes, rub skin in a little olive oil, salt & pepper then prick them all over with a fork and place in the oven (you can start them in the microwave for a few minutes on each side to make things quicker).
  3. Without microwave = approx. 45-60 mins / With microwave = approx. 20-30 mins.
  4. Once cooked, cut them in half length-ways and, using a cloth to hold them, scoop out the flesh in to a large mixing bowl, leaving just a bit of the potato to give the skins a little more strength.
  5. Melt a pat of butter and stir in a little olive oil. Brush this over the inside and outside of the skins, then sprinkle with salt & pepper. Place on a tray skin side up and return to the oven to crisp up. Keep your eye on them as so they don’t burn.
  6. Meanwhile, heat the chorizo in a  (no need for oil as it will release plenty). Cook until nicely crispy.
  7. To the potato flesh, add chorizo, grated cheddar, chopped dill (hold a little back for garnish), another pat of butter, salt and pepper. Stir well, taste and add any seasoning you desire.
  8. Once crispy, remove skins from oven.
  9. Using a spoon, fill each skin with the mixture and return to the oven for about 7 minutes (or until the cheese is melted).
  10. Chop more dill and stir through sour cream.
  11. Remove and top with a dollop of avocado sour cream, dill and a pinch of salt and pepper.
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