I would love to go on and on about football here. About how pumped I am for the Super Bowl tomorrow or feign claim to some tiny ounce of Nick Foles’ success with the Eagles because I was his cheerleader after all!! That’s obviously why he is where he is today. Yep, there’s my plug. Any Westlake graduate between 2000-2010 has one too, if only to puff up and remark “we went to the same high school” with our noses in the air like we somehow contributed to his herculean athleticism.
Nope, I was whining about why we had to tumble in the cold (um, this is Texas) or eating snacks on the sidelines during time outs. And that’s the least of it. God bless my teenage self. (I’m trying to go back and love on her, but girl…)
Really, I want to want to love football. I’m working on it. I’ve been “working on it” since 2005. My patient husband, who also played football at Westlake, so lovingly clears up my repeated misunderstandings within the baffling paucity of football-related knowledge I posses. “Yes, babe, a field goal is 3 points and an extra point is AN extra point.”
I do love the camaraderie, the hoopla, the buzzing energy leading up a big game. And I do love my Longhorns. But I’ve said it before and I’ll say it again…I’m really just here for the snacks. Or an excuse to hone my creativity by coming up with a fun appetizer like these green pea, chorizo and ranch sweet potato skins. I mean, let’s play to our strengths here.
You see, I’m a middle child. I love unity. And Jesus. And Bob Marley. “Why can’t we be friends?” is pretty much my theme song. The thing about game day snacks is that they’re bipartisan. A win-win. And in a world of increasing polarization, I choose potato skins.
- 3 sweet potatoes
- 1 lb chorizo
- 1 cup sweet peas (cooked)
- ½ cup ranch dressing (plus more for drizzling
- ½ cup manchego cheese, grated
- salt and pepper to taste
- Preheat oven to 375ºF. Cook potatoes until soft (not too mushy!), about 45 minutes for a regular-sized potato.
- Meanwhile, brown the chorizo. Add in the peas.
- Once potatoes are cooked, cut them into quarters and allow then to cool. Once cool, carefully scoop out the insides (so as not to rip the skins) into a medium bowl and combine with chorizo, peas and drizzle in the ranch. Salt and pepper. Stir to combine.
- Crisp up the skins by popping them in the oven for about 10 minutes. Remove them from the oven and pile the filling onto the skins and top with grated manchego. Pop them back into the over for 5-10 more minutes.
- Sprinkle with scallions (and a drizzle of ranch, if you so desire) and serve hot!