Super Bowl Recipe: Indianapolis and New Orleans Potato Skins

I paid special attention to the NFL playoffs this year. Partially because the hometown team (Dallas Cowboys) actually won one, but mostly because Food Network magazine had a two-page spread with a potato skin recipe for every NFL team. (The jocks who harassed me in high school wouldn't be surprised by this...)

I was really pulling for San Diego (Guacamole, sprouts and Monterey Jack...sounds fresh and yummy) and Baltimore (Melted butter, Old Bay seasoning, grated parmesan and chopped chives. Maybe some crab too, huh?). Oh, well....

And Dallas' would have been good also. Chunky chili, grated longhorn cheddar cheese, chopped onion, sour cream and salsa.

But the two winners that you need to be serving at your Super Bowl party are:

Indianapolis' Fried Pork: Mayo mixed with mustard and hot sauce, sliced fried pork cutlets, chopped tomato and diced red onion. (I guess that's and iconic dish in Indiana?!?)

AND

New Orleans' Muffaletta: Sliced Italian deli meats, provolone, olive salad and sliced pepperoncini.
(That one makes more sense. Although I'd also be tempted to come up with a version that included seafood and Creole seasoning in a tomato-based sauce.)

What do you think? What potato skin would you make to represent your hometown team?