September has been a month of unseasonably warm temperatures and I keep saying that it has been our fourth month of summer. This past week, it finally dipped below 70 degrees and I couldn’t be more excited for the fall to roll in. The mornings have been cooler, the days seem shorter and I’m now ready to fill our apartment with the aroma of apple and spice. As we wave goodbye to the warmer weather, we had to have one last tailgate with summer-inspired fare and so we did just that this past Saturday. I was particularly busy this week and weekend so I have to give credit to Nate and my two girlfriends, Cristi and Emmy, for being at the helm of this tailgate. Before we break out the cider, apples and pumpkin everything, here’s our menu, the recipe of the week and some pictures, if you would like to see…
- Emmy’s Sausage Breakfast Biscuits
- Nate’s Loaded Breakfast Potato Skins (see recipe below)
- Tomato pie
- Italian and Buffalo Chicken Subs
- Buffalo Chicken Dip
- BBQ Baby Back Ribs
- Mac ‘n Cheese
- Chips and Dip
- S’mores Bars
- Cake Pops
- Assortment of Candy
Recipe of the Week: Nate’s Loaded Breakfast Potato Skins
- 8-12 Russet Potatoes
- 1 lb. Oscar Mayer Thick-Cut Bacon
- 8 Eggs
- Drop of 2% Milk
- 1 (8 oz.) bag of Shredded Cheddar Jack Cheese
- Half of a stick of unsalted butter
- Garlic Salt
- Daisy Sour Cream
- Preheat the oven to 350 degrees.
- Poke holes in both sides of each potato with a fork.
- Bake the potatoes for approximately 75 minutes or until the potatoes are tender throughout.
- Cook the bacon in a pan until it is crispy. Transfer to a plate that is lined with paper towels to drain excess grease.
- In a bowl, beat the eggs with a fork and then add the drop of milk.
- In a separate pan, scramble the eggs with a sliver of melted butter.
- Once potatoes finish baking, cut each in half on the long side of the potato.
- Scoop out most of the inside of each half of potato, leaving a thin lining on the inside. This will look like a little potato boat.
- Melt the half stick of butter in a bowl and sprinkle in a bit of garlic salt, salt and pepper.
- With a brush, brush a layer of the butter mixture in each potato boat.
- Then, fill each potato boat with a layer of the scrambled eggs.
- Once the bacon has cooled on the paper towel-lined plate, crumble it and then sprinkle some on top of the scrambled eggs.
- Lastly, sprinkle a light layer of the shredded cheese on top of the bacon.
- Grill or bake the potato boats until the cheese has melted (and until the potato is warm throughout).
- Top it off with a dollop of sour cream.