; Supermarket Serenade: February 2011

Friday, February 4, 2011

#FranksRedHot Pigskins

I have never really been a huge football fan but I can certainly bandwagon with the best of them. Truthfully for non-fans such as myself, the Super Bowl is all about the commercials (here’s hoping there are some good ones) and of course about the food (Here’s hoping that is good too).

This year without any obvious team for me to root for at my Super Bowl Party, such as a New York team or a New England team, I have decided to use food as my guide in choosing my bandwagon designee. I am going with the team that has fans that wear cheese on their heads (you may know them as cheeseheads): The Packers. (Go Pack Go!)

So the team is selected and now the decision turns to what food to bring to the party. That decision is actually easier-I am bringing Frank’s RedHot to my Super bowl party. Frank’s RedHot is searching for the ultimate Game Day Party recipe using Frank’s RedHot sauces. And for your efforts, they are generously offering a fine selection of prizes:

Grand Prize Winner: $500 gift card and assorted Frank’s RedHot products.
First Prize Winner: $250 gift card and assorted Frank’s RedHot products.

Second Prize Winner: $125 gift card and assorted Frank’s RedHot products.

My entry: Frank’s RedHot “Pigskins” is a spicy twist on an appetizer favorite: potato skins. (Did you get the football reference I snuck in?) Baked potato skins are smothered with RedHot spiced ground pork and topped with a cheesy nod to Wisconsin. (Go Pack Go).

Even if my last minute adopted team doesn’t come through with the big pigskin win, I’m hoping to score big at my Super Bowl party with a tasty Frank’s RedHot Pigskin(s) win.

Frank’s RedHot “Pigskins”

6 medium Russet potatoes

1 pound ground pork (ground beef or chicken may be substituted)

2 tablespoons butter, melted

1/2 cup Frank’s Original RedHot

1 cup shredded Wisconsin sharp white cheddar cheese

2 tablespoons chopped chives

Preheat oven to 400 degrees. Using a sharp knife, “stab” each potato 1 or 2 times.

Place the potatoes on a rimmed baking sheet and bake 45-50 minutes or until tender to touch.

Allow the potatoes to cool slightly. Slice each potato in half and scoop out the filling leaving a shell with about 1/4 inch of potato in each. (Reserve the filling for another use).

While the potatoes are cooking, heat a non-stick skillet over medium heat. Crumble the ground pork into the pan and cook until browned. Drain the pork and return to the pan. Whisk together the melted butter and the Franks RedHot then stir mixture into the pork.

Preheat broiler. Divide the pork between the potato shells. Sprinkle each with the cheese, evenly dividing. Arrange shells on a baking sheet and place under the broiler for 2-3 minutes until brown and bubbly. Remove from the oven and garnish with the chives.

Makes 12 skins

Post Script: The more observant among you may notice in my photos that instead of chives, as called for in the recipe, the skins are garnished with chopped parsley. I realized when getting ready to garnish that I had forgotten to buy chives at the supermarket. So like a good quarterback I had to think on my feet and I substituted something on hand…I still would recommend the chives though.