Gators Gameday Grub – Week 13: Seminole Scalps

In her weekly Gators Gameday Grub segment here on OGGOA, our friend Janah Adickman over at Delish Your Dish has sent us another UF-themed recipe that is easy to make, fun to create and absolutely delicious. Whether you are hosting a party, going to someone else’s or tailgating on-site, this grub is for Gators ONLY!

This week: Seminole Scalps – Loaded Potato Skins

While we may be recovering from th food coma known as Thanksgiving, we must not forget about the Florida-Florida State game on Saturday. Not only are the Gators going up against one of their biggest rivals, it is also the last home game of the season as well as Senior Day for some of the best players in Florida football history. Let’s celebrate by having some good Gators grub at our Saturday tailgate. This weekend, we’re serving up Seminole Scalps – otherwise known as kicked up potato skins.

Feast your eyes and then learn how to make this dish after the jump!!!

Seminole Scalps – Kicked Up Potato Skins

What You Need:
4 potatoes – 1 cup sharp cheddar cheese – 1/4 cup chopped scallions – 1/2 cup chopped red onions – 1/4 cup buffalo wing sauce – 1/2 cup chopped tomatoes – 3/4 cup sour cream

Directions:
1. Set the oven to 400 degrees. Place potatoes in the microwave for about seven minutes. Slice the potatoes in half and scoop out about 3/4 of the potato skin filling.
2. Using a brush, coat the inside of the potato skins with the buffalo wing sauce. Next, top each potato skin with cheddar cheese, chopped onions, tomatoes and scallions.
3. Lay the skins out on a greased tray and place in the oven for about 20-25 minutes. Meanwhile, stir the rest of the scallions into the sour cream and set aside.
4. Remove the skins from the oven and serve with the sour cream dipping sauce.