Game day is here! Super Bowl XLVI is today. Football fans will gather around the television rooting for their team. Parties will be held across the nation. What is one of the best things about a party? The food of course! It is when you can splurge and enjoy the goodies you do not have often.
This post is for a special foodie Super Bowl event. The Around the Family Table group is having a Saucy Super Bowl party with recipes using sauces and seasonings from Intensity Academy. The products are all-natural and the sauces are the only ones that are tea infused. They are receiving many awards including the Sweet Chili Hot Sauce winning First Place in 2012 Zest Fest Fiery Food Challenge for Asian/Stir Fry Sauce.
Are you on twitter? If you are, be sure the follow the #SaucySuperBowl and #SundaySupper hashtags and join in the fun by tweeting your own Super Bowl food photos and recipes. You will be in good company with the Around the Family Table team. We have lined up a delectable assortment of saucy appetizers sure to please a crowd:
- Isabel – @familyfoodie – Chai Thai Meatballs on Family Foodie
- Erin – @BigFatBaker – Chai Chipotle Pulled Pork with Homemade Sesame Seed Buns on Big Fat Baker
- Launie – @Teenytinykitchn – Coffee Smoked Gypsy Gold Dust Chicken on Teeny Tiny Kitchen
- Donna – @dbcurrie – Chai Thai Teriyaki Zucchini Rounds on Cookistry
- Samantha – @FerraroKitchen – Fish Tacos on The Little Ferraro Kitchen
- Sunithi – @ssunithi – Sweet Glazed Pineapple Shrimp Kebabs on Sue’s Nutrition Buzz
- Emily – @poodle_power – Chai Chili Sauce Stuffed Bacon Wrapped Shrimp on Ultra Epicure
- Jeff – @CatholicFoodie – Chai Chipotle Chup Jalapeno Poppers on The Catholic Foodie
- Me – @reneedobbs – Loosen Your Belt Chili Skins right here! (See details below)
About the chili skins. These are hearty, spicy, saucy, yummy twice-baked potatoes with all the good stuff: chili, sour cream, cream cheese, butter, garlic, and cheddar cheese. You will need to loosen your belt after devouring them. Calories do not count in party food – right? I did say “splurge and enjoy” parties. I could attempt to classify the chili skins as man food but who am I kidding? I think they are a delicious party food anyone would enjoy.
First there is the chili. I made it using the Intensity Academy Saucy Chili Mix and followed the recipe on the package. It was the best chili I have tasted from a store-bought mix. I like that it is tomato-y and not totally beef-y. It is the kind of chili I prefer.
Next is baking the potatoes and scooping out the flesh inside. The potato flesh is mashed with a sour cream/cream cheese mixture. Cheddar cheese is grated and ready. The assembly begins with a layer of chili in the potato skins:
The potato mixture is piped on top of the chili. The grated cheese is sprinkled on top and they are ready to go back in the oven:
A few minutes later and they are ready. Transfer them to a serving tray and garnish with chives and/or jalapeno slices. Yum! Take an up-close look:
What game day appetizers are your favorites? Do you make your own or order party trays from the store? The important thing is to have a great time enjoying the game, the food, and sharing the day with friends and family. Here’s to game day – Cheers!
Please visit the other posts for recipes in the #SaucySuperBowl #SundaySupper event. Just click on the links below to hop right to them. (Note: The links may appear above if you are reading this post in an email).
- 8 medium/small russet potatoes
- Olive oil
- Prepared chili using Intensity Academy Saucy Chili Mix
- (Recipe for the chili is on the package)
- 1 cup sour cream, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 garlic clove, crushed
- 1 teaspoon kosher salt, plus more for potatoes
- ½ teaspoon white pepper
- 4 tablespoons unsalted butter, at room temperature
- 1 cup grated cheddar cheese (or more if needed/desired)
- Chopped chives and/or jalapeno slices for garnish
- Pre-heat oven to 400°F. Scrub potatoes clean and pat dry. Coat potatoes with olive oil and sprinkle with kosher salt. Place potatoes on a baking sheet. If you have a cooling rack that fits the baking sheet then put potatoes on top of the rack in the baking sheet. Poke a few holes in each potato with a fork to prevent potatoes from bursting while baking. Bake potatoes for 1 hour until they are cooked through. You can check doneness with a fork or they should give a little when pressed.
- Prepare the chili according to the package directions. Keep warm by simmering in a pan on the stove.
- In a small bowl, combine sour cream, cream cheese, garlic, 1 teaspoon salt, and white pepper. Stir until smooth.
- When the potatoes have finished baking, set aside to cool for about 10 to 15 minutes. Or you can use a towel or pot holder to handle the hot potatoes. Slice each potato in half lengthwise. Scoop the flesh out of the potato leaving about a ¼ inch of potato on the skin. Place the scooped out potato skins aside. Put the flesh into a large bowl. Add the butter and sour cream mixture to the potato flesh. Mash ingredients together using a potato masher for a chunky texture or using an electric beater for a smoother texture. (Do not over-beat the potatoes). Put the potato mixture in a large plastic zip-top bag and cut a corner out of the bag about 1 inch wide.
- Place the potato skins back on the baking sheet. Put about 2 to 3 tablespoons of chili in each. Squeeze the potato mixture from the bag to pipe it out on top of the chili. Sprinkle shredded cheddar cheese on top of potato mixture. Place the chili skins back in the oven and bake on 400°F for 15 to 20 minutes until heated through and the cheese has melted. Transfer chili skins to a serving platter. Garnish with chopped chives and or jalapeno slices.