Jalapeno Spiked Potato Pigskins With Kickoff Ketchup Recipe

Ingredients

FOR THE PIGSKINS

6 large, whole, pickled jalapeno peppers, halved lengthwise and seeded

4 cups finely shredded cheddar jack or colby jack cheese

6 cups (about 2 lbs.) frozen, thawed shredded hash brown potatoes

1 tsp. salt (more or less*)

2 tbsp. flour

12-24 thin slices smoked bacon

FOR THE KICKOFF KETCHUP

1 cup ketchup

2 tsp. chili seasoning (not chili powder)

1 tbsp. green jalapeno hot sauce

1 tsp. finely minced onion (optional)

Preparation

FOR THE PIGSKINS Pat pepper halves dry and pack 1/3 cup cheese into each, mounding the cheese up on top of pepper.

In a large bowl, mix the potatoes with salt and flour.

Using half a cup potato mixture per pepper, form into a football shape around each cheese-filled pepper. Wrap each with 1-2 slices bacon and secure with a pick.

Place Pigskins on grill over low-med heat, turning occasionally, until bacon is crisp and centers are hot (cheese is melted), about 25-30 minutes.

Transfer pigskins to platter and cool slightly; remove the picks and serve with Kickoff Ketchup.

FOR THE KETCHUP Mix ketchup, chili seasoning, hot sauce and onion (optional).

*Salt requirement will vary depending on salt content of the hash brown product used.