With less than one week until the Indianapolis Colts and the New Orleans Saints play in Super Bowl XLIV, it’s time to start thinking about what’s most important on game day: the food! This week I’ll share the USPB’s best Super Bowl-worthy potato recipes starting with – you guessed it – potato skins!
The Food Network has taken game day spuds one step further by creating recipes for special potato skin toppings for each team in the NFL! So what’s a Colt’s fan to top their potato skins with? Fried Pork, according to the Food Network! And the Saints? Muffuletta of course! (Wondering what muffuletta is? It’s a traditional sandwich in New Orleans, filled with filled with Italian salami, olive salad, cheese, Italian ham and freshly minced garlic).To see what the suggested potato skin topping is for your team click here!
Here’s the USPB’s recipe for Cheesy Potato Skins with Sundried Tomatoes. With just 2 grams of fat per serving and a healthy does of potassium, this is a game day snack you don’t have to feel guilty about!
Here’s a new take on an old classic. Fontina and Mozzarella stand in for cheddar, and sun-dried tomatoes and parsley add a fresh touch. Perfect pick up food for your next party.
4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper to taste
Directions:
Preheat oven to 375 degrees. Bake potatoes 50 minutes, or until tender. Let cool. Cut each potato in half. With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper. Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.) Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheeses, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with fresh ground black pepper and bake for 15 minutes. Serve warm.
Yield: 16 stuffed potato skins.
Nutrients per serving: 114 calories, 4 g protein, 17 g carbohydrate, 2 g total fat, 7 mg cholesterol, 333 mg sodium, 3 g fiber, 8 mg vitamin C, 244 mg potassium.
February 1st, 2010 |
Tags: food network · healthy potato skins recipe · indianapolis colts potato skins · new orleans saints potato skins · NFL potato skins · potato skins recipe · super bowl potato skins · super bowl recipe · United States Potato Board
