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Super Bowl snacks: baked potato skins and onion kale dip

 

Potato skins baked with roasted garlic rosemary butter and an onion kale dip spiked with fresh chiles is from

Potato skins baked with roasted garlic rosemary butter and an onion kale dip spiked with fresh chiles is from "Decadent Snacks for the Super Bowl," by Sara Moulton. Photo by: Sara Moulton via AP

 

Sara Moulton/The Associated Press

 

 

I'm not really sure why, but when sports fans assemble in front of their TVs to watch the Super Bowl, major sustenance seems to be required. The big game clearly inspires its viewers to go big. 

 

This recipe is made to order for the occasion. In fact, it's two recipes. The first is for potato skins lathered with roasted garlic rosemary butter and baked until crispy. The second is for onion kale dip spiked with fresh chiles (a variation of the classic spinach and onion dip). 

 

You can bake and scoop out the potatoes a day ahead of time -- saving the innards for delights such as hash browns or shepherd's pie -- then just slather the skins with the butter and pop them into the oven about 15 minutes before the game starts. You can also prepare the dip the day before. Convenience aside, the dip's flavor will improve if it's allowed to sit in the refrigerator for a while. 

 

Both dishes can be made healthier. Brush the potato skins with olive oil (mixed with garlic and rosemary) instead of butter and replace half of the sour cream with non-fat Greek yogurt. Taste-wise, you're welcome to swap in spinach for kale, if that's your preference. As for the chiles, I call for chopped fresh jalapenos, but you can replace them with pickled jalapenos, minced chipotles in adobo or hot sauce. And if you don't like spicy food, leave out the chiles. 

 

Each of these recipes is more than capable of standing on its own (although if you roll with the dip, you'll need to serve your favorite chips or crackers in place of the potato skins). But together? Touchdown! 

 

 

 

DECADENT SNACKS FOR THE SUPER BOWL 

 

Start to finish: 4 hours (1 hour active) 

 

Servings: 8 to 10 

 

 

 

For the dip: 

 

1 cup finely chopped onion 

 

1 1/2 tablespoons olive oil 

 

5 ounces baby kale, coarsely chopped 

 

2 ounces light cream cheese 

 

1 1/2 ounces finely grated Parmigiano-Reggiano 

 

One 8-ounce container sour cream 

 

1 tablespoon minced jalapeno with the ribs and seeds, or to taste 

 

2 teaspoons fresh lemon juice 

 

Kosher salt 

 

 

 

For the potato skins: 

 

3 pounds russet potatoes 

 

1 head garlic (about 2 inches across) 

 

6 tablespoons unsalted butter, softened 

 

2 tablespoons finely chopped fresh rosemary 

 

Kosher salt 

 

 

 

  • Make the dip: In a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about 8 to 10 minutes. Add the kale, increase the heat to medium-high and cook, stirring, until all the kale is wilted, 2 to 3 minutes. Remove pan from heat, add cream cheese and Parmigiano-Reggiano and stir until cream cheese is melted. Transfer mixture to a bowl and add sour cream, jalapeno, lemon juice and salt to taste. Cover and chill for at least 1 hour. 

     

  • Make the potato skins: Preheat oven to 400 F. Prick each potato several times and arrange them on a rimmed sheet pan. Cut off and discard the top quarter of the head of garlic, wrap garlic in foil and add to the sheet pan. Roast potatoes and garlic in lower third of oven until potatoes are very tender and garlic is very soft, about 1 to 1 1/2 hours. (The garlic may be done before the potatoes.) 

     

  • Remove sheet pan from oven and let potatoes and garlic cool for 15 minutes. Increase oven temperature to 425 F. Cut potatoes in half lengthwise, and then each half in thirds lengthwise. Scoop out flesh, (reserving for another use) and leaving a 1/4-inch thick layer of potato on the skin. Into a small bowl squeeze out the garlic. Add the butter, rosemary and 1/2 teaspoon salt to the bowl; mash and mix well using a fork. 

     

  • Arrange potato wedges on sheet pan, skin side down, and divide garlic butter evenly among the top sides of the wedges, spreading it to coat all of the surface. Bake wedges on lower third of oven until golden and crisp, about 18 minutes. Sprinkle lightly with salt and let cool briefly on a rack before serving. 

     

    Nutritional information per serving: 227 calories; 115 calories from fat; 13 g fat (8 g saturated; 0 g trans fats); 37 mg cholesterol; 270 mg sodium; 23 g carbohydrates; 2 g fiber; 3 g sugar; 5 g protein.

     

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