No doubt about it--armchair athletes build big appetites watching an afternoon or evening of on-the-field action. Satisfy them with a high-scoring meal of Touchdown Taters, grilled bratwurst and mugs of cold beer.
The tangy stuffed potatoes can be prepared in advance, then reheated while the meat grills. Serve sour cream and applesauce as accompaniments.
4 medium potatoes
6 slices bacon
1/4 cup cider vinegar
1/4 cup milk
1/2 cup sliced green onions
1 teaspoon poppy seeds
Sour cream, optional
Wash potatoes and pierce skins. Bake at 400 degrees until fork-tender, about 45 minutes. Cool.
Meanwhile, cut bacon into 1/2-inch pieces and cook in large skillet until crisp. Drain on paper towels. Reserve 1 tablespoon drippings in skillet.
Slice off top third of potatoes horizontally. With melon baller, scoop out pulp, reserving skins. Heat bacon drippings. Add potato pulp and vinegar. Cook until potatoes absorb liquid.
Remove from heat. Mash potatoes with milk. Season to taste with salt and pepper. Mix in bacon, green onions and poppy seeds. Spoon mixture into potato skins. Bake at 400 degrees 10 minutes. Garnish with chopped parsley and serve with applesauce and sour cream. Makes 4 servings.
Note: Potatoes may be prepared ahead, refrigerated and reheated, covered loosely with foil, at 375 degrees about 20 minutes or until heated through.