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Shipt Recipes | Tailgate | Potato Skins | football | food

Tailgate Potato Skins

In partnership with Dr Pepper

It’s that time of year again – when the leaves start changing, the kids are headed back to school, and Sundays are reserved for cheering on our favorite teams (Roll Tide!) as they charge down the football field. We crafted three potato skins recipes that include all our favorite fall flavors, from classics like mac and cheese or homemade BBQ pulled pork to more adventurous options like our unique take on deviled eggs. Easy to eat on the go, these crowd-pleasing snacks leave you with a free hand for an ice cold beer or foam finger. It’s guaranteed to be a touchdown with everyone in your pack – whether you’re cheering from the stadium, your couch, or the neighborhood tailgate. Try out these combos (and get creative with toppings of your own). Just make sure to grab one for yourself before they’re gone!

THE BIG CHEESE

Serves 8

Ingredients
  • 4 medium-sized russet potatoes, washed and dried
  • 1 box mac and cheese (Annie’s is our favorite!)
  • Bacon bits
  • 1 bell pepper, chopped
  • Shredded cheddar cheese
  • Olive oil
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 400ºF. Cut potatoes in half lengthwise, placing them side by side (cut side up) on a lined baking tray and drizzle with olive oil. Bake for 45 minutes, until soft and set aside to cool.
  2. While the potatoes are baking, prepare mac and cheese according to box instructions. Stir in bacon bits and chopped bell pepper when cooked. Set aside.
  3. Scoop out the inside of each potato half, leaving ¼ inch of potato around the sides. Brush with olive oil and broil for 5 minutes, until crisp.
  4. Stuff each skin with mac and cheese and sprinkle shredded cheddar on top. Broil until the cheese is melted, then finish with a sprinkle of bacon bits and chives.

THE PIGSKIN

Serves 8

Ingredients
  • 4 medium-sized sweet potatoes, washed and dried
  • 1 can Dr Pepper
  • 3-4 pound pork shoulder or pork butt
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • ¾ cup barbecue sauce, plus more for drizzling
  • 1 large onion, sliced
  • Olive oil
  • Salt and pepper, to taste
  • Shredded cheddar cheese
  • Ranch dressing
Instructions
  1. Place pork shoulder and onion in a slow cooker. Cover with salt, pepper, garlic powder, barbecue sauce and Dr Pepper. Cook on low for 8 hours or on high for 4-6 hours, until meat is tender.
  2. Preheat oven to 400ºF. Cut sweet potatoes in half lengthwise, placing them side by side (cut side up) on a lined baking tray and drizzle with olive oil. Bake for 45 minutes, until soft and set aside to cool.
  3. While the potatoes are baking, shred the pork with a fork and coat with more barbecue sauce to taste. Set aside.
  4. Scoop out the inside of each potato half, leaving ¼ inch of potato around the sides. Brush with olive oil and broil for 5 minutes, until crisp.
  5. Stuff each skin with pulled pork and top with shredded cheddar. Broil for 5 more minutes, until cheese is gooey and melted.
  6. Draw football laces with ranch and get ready for kickoff!

DEVILED DEFENSE

Serves 16

Ingredients
  • 8 baby potatoes, washed and dried
  • ¼ cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon mustard
  • ⅛ teaspoon paprika, plus more for garnishing
  • Salt and pepper to taste
  • Dill
Instructions
  1. Cut baby potatoes in half lengthwise, placing them side by side (cut side up) on a lined baking tray and drizzle with olive oil. Bake for 20-25 minutes, until soft and set aside to cool.
  2. Scoop out the inside of each potato half, leaving ¼ inch of potato around the sides. Set aside the potato centers in a medium bowl. Place skins back on tray, brush with olive oil and broil for 5 minutes, until crisp.
  3. With a potato masher, mash the potato centers, vinegar, mustard, paprika and salt and pepper to taste.
  4. Use a spoon (or a piping bag if you’re feeling fancy!) to scoop filling into the skins. Top with paprika and dill.


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