I spent most of my life living in college football land. We watched NFL on Sundays because there was nothing else on but since our closest team was a good 3 hours away, we never got really swept away in Super Bowl excitement.
But now that we’re in Colorado. You guys.
The baby and I went to the grocery store on Sunday before the games began and we were literally the only people there that weren’t wearing a Broncos shirt. The store had tables full of Broncos cupcakes, Broncos cookie cakes, and – weirdly enough – Broncos caramel apples. Even the ginormous deli sandwich I bought for my husband came with a Broncos sticker on it.
I couldn’t resist Broncos mania. I walked out of the store with a toddler-sized Broncos shirt and justified it with “HE WAS BORN HERE! HE’S A FAN!”
Since my team (Saints) aren’t exactly known for making it to the Super Bowl, I’m usually all about the food instead of the game. And potato skins are kind of the ultimate football food, right?
I can’t even tell you the last time I had some but when my mom was visiting last month she told me that this recipe was by far the best for potato skins and I’ve had them on the brain since then. If you haven’t tried it yet, I definitely recommend it! Both sides of the potato get a bit crispy, and with the melty cheese? Just perfection. I already want to make them again.