Editor’s Note: This delicious tailgating recipe was submitted by Amy Mixson. Amy graduated from the University of Florida and has season tickets with her husband. She enjoys tailgating and wanted to share one of her famous recipes. If you have a tailgating recipe you would like to share, please click here for more information about submitting it to Saturday Down South.
This Pig Skins recipe appeals to the essence of college football tailgating food – easy to eat, messy, and covered in BBQ sauce! They’re called Pig Skins because the “pig” comes in the form of bacon and pulled pork, which are layered on top of cheesy potato “skins.” Is your mouth watering yet? Try this recipe once and it will become a tailgate staple… just don’t forget the napkins!
Being a lifelong Gator fan and UF alumna, I wanted to choose a fun recipe for the first SEC game for the Gators as they play the Tennessee Vols. Hot dogs and hamburgers are great, but whenever there’s a good matchup, I always like to kick up the tailgate food a notch.
Enough talk, let’s get started. The ingredients for the Pigs Skins are below, which you can use as your shopping list. These will feed 5-7 people as an appetizer. You may need to adjust the amounts if you expect more fans at your tailgate (or if Omar Hunter happens to be on your guest list).
- 5 small russet potatoes
- 6 slices cooked bacon, crumbled
- Cooking spray, such as Pam
- Salt and pepper
- 1 cup shredded cheddar cheese
- 1/2 cup barbecue sauce (I recommend Sweet Baby Ray’s)
- 1 pound (about 2 cups) pulled pork from your favorite BBQ joint
- Sour cream, for topping
- 2 tablespoons chives or scallions
When you’re at a tailgate, you’ve got the perfect parking spot, your flags are up, and the cooler is out, the last thing you want to do is a bunch of chopping, sauteéing and cooking. So, I like to do a little prep work the night before. That way, everything comes together quickly the day of the big game.
One day ahead of time:
Preheat oven to 350 degrees . Rinse the potatoes under water and dry them completely. Use a fork to prick the skin of the potatoes on each side, spray with cooking spray, and place them in the middle rack of then oven. Bake the potatoes until fork tender, about 1 hour. Remove them from the oven and let sit until cool. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. (For an easy dinner side dish, and mash the insides of the potatoes with some butter, cream and cheese!) Wrap potato skins individually in aluminum foil, and put them all in a ziplock bag into the fridge.
Fry 5 strips of bacon (pig #1) on the stovetop. Crumble the bacon when it’s cooled, place in an airtight container and keep on the counter (it will stay crispy until the next day).
Combine the pulled pork (pig #2) and barbecue sauce and put in an airtight container, and put into the fridge. If you’re an LSU fan and you like things spicy, be sure to use hot barbeque sauce – it will give these Pig Skins an extra kick.
Snip the chives with kitchen scissors at an angle (they will look more fancy that way J) and place in an airtight container and into the fridge.
The day of the big game:
Pack the potatoes, barbeque pork, cheese, chives, and sour cream in a cooler. In a separate bag, bring the bacon, cooking spray, salt & pepper, aluminum foil, and all of your other necessary grillin’ utensils.
At the tailgate:
Wrap the pulled pork in an aluminum foil packet and place on the grill, seam side up, and cook for about 10 minutes, until hot.
Remove from the grill, but don’t open the packet so the barbeque will stay warm while the potatoes cook. Spray the tops of the potatoes with the cooking spray, and salt & pepper them liberally. Place potatoes on the grill, top side down, and cook until crisp, about 4 minutes (don’t be afraid to char the potatoes – it will only add a more smoky flavor!).
Turn the pig skins over and top with shredded cheese. The bottom will crisp up as the cheese melts.
Remove from the grill, top with the BBQ pork, sour cream, crumbled bacon, and chives.
Just don’t forget to share! After all, nobody likes a Pig Skin hog.