I am not a huge football fan.  As a college student, I went to one game and I do not think I stayed the entire game. Here in the South though, everyone is die hard about their football, basketball and baseball,  so the Super Bowl is a huge thing.

We always throw a Super Bowl party.   Of course, for me it is about food but for my kids, family and friends it is about whose team is going to smash the living daylights out of the other team. Loads of yelling at the tv while lauging with each other and of course, some good game day eats.


Here are some things my oldest son tested with me yesterday to make sure they could go down on the menu. They were a huge hit and we can't wait to have these again for game day. And one thing rings true abut the South, we love football and bbq. These game day treats are the perfect combination of cheesey potato goodness with amazing bbq flavor.



Twice Baked Sweet Potato BBQ Chicken Baby Potatoes

One Bag of Baby Potatoes
Kyvan Sweet Potato BBQ Sauce
Salt & Pepper to taste
1/2 - 1 cup Sour Cream
1/2 cup of Shredded Cheddar
2 boneless skinless chicken breasts
3 tablespoons Kyvan Dry BBQ Rub
2 tablespoons Butter
Micro Greens

In a meduim size pot of water, bring the baby potatoes to a boil then reduce to meduim heat. Cook for twenty minutes until potatoes are tender.

Remove potatoes from water and allow them to cool.

Once cool, slice the potatoes in half and use a spoon to scoop out the insides of the potatoes.  Place what you scoop out into a bowl.

Add in sour cream, salt, pepper, cheese and mix well. Should be thick and creamy. If dry or too chunky, add in more sour cream.

Set potato mixture aside.



In skillet on meduim heat, cook your chicken breasts with dry bbq rub and butter. Cook breasts until done. Allow to cool once removing from heat and then shred the chicken.

Coat the shredded chicken with 1/2 cup or 1 cup of bbq sauce.

Line the potato skins on a baking sheet and scoop in a spoonful of the potato mixture. Top with shredded cheese and a half a spoonful of chicken. Place in oven and bake for 5 minutes at 350 degrees.

Serve hot and fresh, and add a garnish of microgreens.



We also did a variation of this added by sprinkling Kyvan Dry BBQ rub over the potato mixture and baking plain.  After they were removed from the oven, I added a piece of bacon that had been cooked after being sprinkled with the rub for a nice smoky bbq flavor.

One potato, two ways!

Amazing butcher blocks courtesy of Woods Rooted.