Big tastes for the big game
Score party points with baked potato skins and onion dip
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. Tastewise, 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!
Potato skins baked with roasted garlic rosemary butter with an onion kale dip spiked with fresh chiles.