Super Spuds for the Super Bowl
Whether you’re a die hard fan of the New York Giants or you grew up rooting for the New England Patriots, we can all agree that (other than the game) the most important part of Super Bowl Sunday is the food. Nothing pairs better with good old American football than America’s favorite vegetable – the potato!
These recipes are sure to score with guests of all ages and team loyalties – in fact delicious spuds may be the ONLY thing we can all agree on come Super Bowl Sunday!
(Click on the images below for recipe details.)
Cheesy Potato Skins with Sun-Dried Tomatoes
February 5th, 2008 at 7:14 pm
Recipes look great! I am curious to know if different varieties of potatoes can be used besides russets? Thanks Marcy
February 5th, 2008 at 7:18 pm
Great question, Marcy! Traditionally, Russets have been the variety referred to as “Bakers” - although new schools of culinary thought advocate trying different varieties for baking to yield different yet tasty results.
February 5th, 2008 at 9:39 pm
Hi Marcy! I am a potato grower from Pennsylvania. We specialize in round all-purpose whites, yellows and reds. It comes down to taste.. and let YOUR taste buds be the judge. Whites, Yellows and Reds have great cooking qualities, they bake, boil, steam and fry great. They typically have a little more moisture content than a russet therefore some believe they need less butter when baking. Personally I love all potatoes but I must say my favorite dish is smashed red potatoes! If you have any questions let me know– Bryan
February 6th, 2008 at 10:03 am
Different potato varieties offer various flavors and culinary qualities. Even among Russets there are several varieties with different cooking qualities. Various types and varieties of potatoes are used in most all recipes. When a specific type of potato is recommended and used in a recipe the result will most likely have the taste and texture of the recipe author’s intent. We all have different tastes so don’t be afraid to use your local favorite potatoes.
February 6th, 2008 at 11:06 am
Marcy - In my home we use red skinned potatoes for each of these recipes as well as for baking. Sometimes I’ll use yellow flesh potatoes on the grill or mashed for something different. I prefer the flavor and texture of round reds and whites (yellow flesh) over any other potato - until it comes to fries. You can use reds for most any dish in the kitchen / grill and its fun to experiment. You can eat the skin and like it!