Jalapeno Spiked Potato Pigskins With Kickoff Ketchup

• FOR THE PIGSKINS
• 6 large, whole, pickled jalapeno peppers, halved lengthwise and seeded
• 4 cups finely shredded cheddar jack or colby jack cheese
• 6 cups (about 2 lbs.) frozen, thawed shredded hash brown potatoes
• 1 tsp. salt (more or less*)
• 2 tbsp. flour
• 12-24 thin slices smoked bacon
• FOR THE KICKOFF KETCHUP
• 1 cup ketchup
• 2 tsp. chili seasoning (not chili powder)
• 1 tbsp. green jalapeno hot sauce
• 1 tsp. finely minced onion (optional)

1. FOR THE PIGSKINS
2. Pat pepper halves dry and pack 1/3 cup cheese into each, mounding the cheese up on top of pepper.
3. In a large bowl, mix the potatoes with salt and flour.
4. Using half a cup potato mixture per pepper, form into a football shape around each cheese-filled pepper. Wrap each with 1-2 slices bacon and secure with a pick.
5. Place Pigskins on grill over low-med heat, turning occasionally, until bacon is crisp and centers are hot (cheese is melted), about 25-30 minutes.
6. Transfer pigskins to platter and cool slightly; remove the picks and serve with Kickoff Ketchup.
7. FOR THE KETCHUP
8. Mix ketchup, chili seasoning, hot sauce and onion (optional).
9. *Salt requirement will vary depending on salt content of the hash brown product used.

pigskins, jalapeno peppers, cheddar jack, potatoes, salt, flour, bacon, kickoff ketchup, ketchup, chili seasoning, green jalapeno, onion

Taken from www.epicurious.com/recipes/member/views/jalapeno-spiked-potato-pigskins-with-kickoff-ketchup-50004074 (may not work)