Fuel Up For Football Season With These Dishes

It’s almost football season! Whether you’re playing on the field or watching from the sidelines, fuel up with these delicious dishes before the game.

Nacho-Stuffed Potato Skins
Recipe from HGTV

6 russet potatoes, scrubbed
3 tablespoons olive oil, plus extra for drizzling
6 strips applewood-smoked bacon
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 cup refried beans
1 1/2 cups shredded cheddar cheese
1 cup chipotle guacamole
1 cup salsa
Chopped scallions and sour cream (optional)

Preheat oven to 400° F. Drizzle the potatoes with olive oil and place on a baking sheet. Bake for about 60 minutes.

While the potatoes are baking, cook 6 bacon strips until crispy and then set aside to cool. Chop the bacon.

Remove potatoes from oven and let them cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out most of the flesh, leaving about 1/4-inch of the potato remaining.

Increase the oven temperature to 450° F. Place the cut potatoes back onto the baking sheet. Lightly drizzle the tops with a few more teaspoons of olive oil and a sprinkle of garlic powder and red pepper flakes.

Place them back into the oven for about 10 minutes. Flip them onto their other side and bake for another 10 minutes before removing them from the oven.

Arrange the potatoes on the baking sheet, cut side up. Spoon equal amounts of refried beans into each potato, followed by equal parts bacon and shredded cheese. Place the potato skins back into the oven for 3-4 minutes or until the cheese melts.

Take the potatoes out of the oven and top them with salsa, guacamole, sour cream, scallions, chives, and any other toppings.

Bean and Cheese Taquitos
Recipe from Real Simple

1 cup black beans, rinsed
1/2 cup grated cheddar
Kosher salt
8 6-inch corn tortillas, warmed
3/4 cup olive oil
1/2 cup salsa
1/4 cup sour cream

In a bowl, gently mash the black beans with the cheddar and ½ teaspoon salt. Dividing evenly, roll up the mixture in the tortillas.

Heat the oil in a large skillet over medium-high heat. In batches, fry the rolls, seam-side down, until crisp, 2 to 3 minutes per side. Serve with the salsa and sour cream.

Pigs in a Blanket
Recipe from Martha Stewart

2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces
Caramelized onions
1 large egg
All-purpose flour, for work surface
1 box (17 1/2 ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard and ketchup

Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog. Set aside.

On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle.

Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

In a small bowl, beat together egg and 1 tablespoon water. Line baking sheets with parchment paper or a nonstick baking mat. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere. Transfer to prepared baking sheet.

Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

Preheat oven to 450° F.

Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Serve with ketchup and mustard.


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