Big tastes for the big game

Score party points with baked potato skins and onion dip

Hawaii Tribune Herald - - GRINDS - By SARA MOUL­TON

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!

As­so­ci­ated Press

Potato skins baked with roasted garlic rose­mary but­ter with an onion kale dip spiked with fresh chiles.

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