Hello football fans and welcome to another edition of Andre Taylor’s Tasty Tidbits!

The college bowl season is over but the NFL playoffs are still going on. With that said, here’s some quick snack food to liven up the party.

Being a Philly native (with no team to cheer on in the playoffs anymore), nothing says game time like a cheese steak! And nothing complements a cheese steak better than some fries.

Today, I’m going to kick it up a notch and make some cheese steak egg rolls and loaded potato skins.

Here’s what you will need:

• 3 pounds of thinly sliced beef sirloin
• 1 cup of shredded cheddar cheese
• 1 cup of diced green onion
• 2 tablespoons of sea salt
• 1 teaspoon of black pepper
• 10 egg roll wraps
• 6 cups of vegetable oil

In a large pan or skillet on the stovetop over a medium flame, start cooking the steak. Add the salt and pepper and start chopping the steak with a spatula. Once the steak is brown and all chopped up, turn off the flame and dump the steak into a large bowl.

With the steak done, it’s time to start getting the egg rolls ready to be fried.

In a medium-sized pot, start boiling the oil until it starts to pop.

Off to the side, take the egg roll wraps out of their plastic. You can buy them at any big chain grocery store. Take as much steak as you want and place it into the center of the wrap. Then, sprinkle some cheese and green onion on top of the wrap then roll it up using water to seal the edges and lock in the meat, cheese and onions.

Place the egg rolls into the hot grease for 12 minutes or until they are golden brown.

Once they are done, place them onto napkin-covered plate to drain any excess grease and let cool before serving.

 Now that the cheese steak egg rolls are done, let’s make the potato skins.

Here’s what you will need:

• 6 medium-sized white potatoes
• 5 pieces of thick cut bacon
• 1 cup of diced green onion
• 1 cup of sour cream
• 1 cup of shredded cheddar cheese

Slice the left and right sides of the potato off with some of the potato left in the middle. Place the sides of the potato onto a cookie sheet and place them into the oven, which should be set at 425 degrees. Bake them for 20 minutes with the potato side up.

While the potatoes are baking, place the five strips of thick, cut bacon onto another cookie sheet and place it onto the highest rack in the oven above the baking potatoes and bake for 10 minutes. Once the bacon is done, remove it and drain the grease by placing the bacon onto some napkins. Let it cool and break it up.

Once the potatoes are done, take them from the oven and leave them on the cookie sheet.

Place pieces of bacon on each of the potato skins, then top with cheese and onions and place back in the oven for four minutes at 325 degrees then remove from the oven.

Top with sour cream and serve!

Let me know if you try these dishes or if you want to share one of your favorite football party dishes with me, send them along to andre.taylor@patch.com.

Until then, keep on cheering and most importantly, keep on burnin’!