Anyone who has met someone from Michigan learns very quickly that Detroit sports fans are very, very loyal.
Our teams might not be the best every year, championships might be few and far between for some Detroit sports teams, but that doesn’t mean you won’t see fans out there cheering week in and week out, representing Detroit sports. Fans take part in many activities and are always looking for new fundraising ideas for sports teams to help their team be the best they can be. That is absolutely true for Lion’s fans. Whatever their record you will see people downtown Detroit every Sunday wearing blue and tailgating to support their team. Even late in the season when the weather gets cold.
I have a great Detroit Lions dry-fit t-shirt that I like to wear to the gym, and I get no shortage of comments about it here in Panther nation. But that’s ok with me. It’s a representation of home, it’s a representation of where I’m from and who I am. I love wearing my Lions shirt in Charlotte, and I don’t plan to stop.
So when I was asked to pick a team for the Foodie Football Fans recipe collaboration, of course I chose the Lions (sorry to my husband the Chiefs fan). As I was brainstorming what to make for a Lions-themed tailgate recipe my mind kept going back to Greek Town.
This probably comes as no surprise, but even in childhood good food was often my focus of an experience. So I absolutely loved driving down to Detroit for sporting events and heading to Greek Town either before or after the game. If you’ve never been Greek Town is a neighborhood in Detroit with amazing restaurants, big and small, one of the best bakeries ever (Astoria), and a casino. It’s an entertainment district by nature, but for me and many people, it’s all about the food.
I took that Detroit Greek Town inspiration and came up with a twist on a classic football tailgate eat, the potato skin. I made these with Dutch baby potatoes so they are bite sized and layered with flavor.
The potato skin is soft with a crisp skin. The first layer is a whipped lemony feta spread, then comes a salsa inspired by the traditional Greek salad (no lettuce!) and finally a heavy drizzle of the lemon herb sauce made from parsley, oregano and mint.
There are a ton of flavors on these potato skins, and honestly they’re each great on their own, and they combine for a complete flavor explosion in the perfect bite-size vehicle. Unintentionally, some of the potatoes even have a bit of a football shape, how it that for festive!
These Greek Town potato skins are a fun, unique addition to your tailgate or football watch party and are sure to impress all of your friends. They work at room temperature or cold and you can make all the components in advance and assemble just before you’re ready to eat them. They were all gone pretty quickly in our house!
- 3 lbs. Dutch baby gold potatoes
- 1 T olive oil
- 1 t salt
- 6 oz. block feta
- ¼ c extra virgin olive oil
- 1 clove garlic
- 3 T lemon juice
- 1 t lemon zest
- 1 medium cucumber, diced
- 1 large or 2 medium heirloom tomatoes, diced
- 1 t lemon juice
- ½ t salt
- ¼ t ground black pepper
- ½ c fresh parsley
- ¼ c fresh oregano
- 2 T fresh dill
- 2 cloves garlic, chopped
- 2 T lemon juice
- 2 T extra virgin olive oil
- Preheat the oven to 400 degrees F. Toss the potatoes with the oil and salt. Spread them out on a large rimmed baking sheet and roast until lightly browned and fork tender, about 20-35 minutes. Remove and allow to cool completely. When the potatoes have cooled, cut them in half with a paring knife, then use a small spoon to scoop out some of the center of the potato, being sure not to break through the skin. You can reserve the extra potato for a snack!
- To prepare the potato skins: Blend all ingredients for the garlic herb sauce until smooth. Set aside.
- Toss the cucumber and diced tomatoes with the lemon juice, salt and pepper, set aside.
- Add the ingredients for the whipped feta to a food processor or blender, and blend until smooth and light - a whipped texture.
- Top each potato skin with a bit of the whipped feta, some of the cucumber tomato salad, and top with a drizzle of garlic herb sauce. Serve immediately or store in the fridge until ready to serve.
In celebration of football season…and all the food that comes with it, I’ve joined a group of bloggers from all over the country – all of whom are big football fans! – to bring you more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!
Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans – and we want to share our love for our teams, the game and the food that brings us all together on game day.
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