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Super Bowl Snacks!

February 2, 2014

Ahh, the Super Bowl. I’ve got vegetarians coming this year, and since I personally love to eat I wanted to make relatively healthy and low calorie snacks. We’re having a dog friendly event (4 dogs!) this year, make-ahead with ample time to sit and watch the game was a must. Here’s what’s on the menu at my house today:

Vegetarian Potato Skins & Spicy Jalapeño Poppers

These are great because although they seem like a lot of work, you can do other things between steps, and they can sit out for hours before anyone actually consumes them. Makes 20 skins and 20 poppers (we ate a few immediately because they were so good, which is why you see fewer in the photos).

  • 10 medium sized potatoes
  • 4 tablespoons melted butter
  • 1 cup finely shredded cheddar cheese
  • 4 garlic cloves
  • 2 green onion stalks, plus 2 more for garnish
  • Sour cream
  • Salt and pepper to taste
  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
  3. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
  4. Finely chop the garlic and 2 green onions, and mix with the cheddar cheese. Evenly fill each skin with cheese and garlic mixture. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the green onion. Enjoy!

Spicy Jalapeño Poppers

  • 8 ounces whipped cream cheese (I used low-fat)
  • 1/2 cup shredded cheese (I used Swiss because it was all I had and it turned out great!)
  • 1 tsp. Frank’s hot sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp finely chopped green onions
  • salt and pepper to taste
  • 10 jalapeños, halved lengthwise and seeds removed
  1. Preheat oven to 350 degrees F. Line a baking sheet with foil and spray with Pam or olive oil spray; set aside.
  2. In a medium bowl, stir together cream cheese, green onion, garlic powder, onion powder, hot sauce and salt and pepper (to taste).
  3. Spoon the filling into each jalapeño cavity. Then top each jalapeño with the shredded cheese. Place on prepared baking sheet, cavity side up. Bake until the filling is melty and the cheese on top is bubbling, about 15-20 minutes. If the cheese isn’t browning up fast enough and your jalapeños are cooked through, put in the broiler for 2 minutes to brown the tops.
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