Nothing screams football more than potato skins. It is the classic starchy food designed for a lengthy viewing experience to keep your energy and spirits on the up and running. For the vegetarian football fan, or anyone looking for a healthy spin, try these Petite Baked Potato Skins.
Sure, you can go vegetarian by merely exchanging vegetarian fakin’ bacon for bacon bits, but these unconventional potato skins are a great power play, like a gustatory blitz. For starters, this potato skins recipe is baked rather than fried, giving it a healthy head start. Additionally, these skins are made with red potatoes, which are lower in starch than red potatoes, and arguably more buttery since they are younger and smaller. Try the red potatoes from the Nugget Market for $1.39 a pound — or make “Tres Petit” Baked Potato Skins with the even smaller creamer potatoes for a bite-size snack.
Instead of sour cream and bacon, these Petite Baked Potato Skins have a lighter stuffing, with a blended mixture of vegetables including sauteed onion, garlic, broccoli and cauliflower. A creamy nonfat greek yogurt imparts the same tangy quality as sour cream, but with more nutritional value. Finally, try something completely new to satisfy the crunchy requirement such as chopped walnuts, a recognized brain-food.
Your favorite football team doesn’t follow the same playbook all season long — don’t settle for the same old fan snacks either. Whip up some vegetarian plays instead of the same old routine. Try these Petite Baked Potato Skins to go with the pigskin this Sunday, and your cooking fans with thank you!
- 10 red potatoes, halved
- 3/4 cup cauliflower
- 3/4 cup broccoli
- 1 vidalia onion, chopped
- 1/2 cup greek yogurt
- 1/4 cup walnuts, chopped
- 1/4 cup cheddar cheese, grated (plus additional for garnish)
- 1/4 cup olive oil, plus 1 tbsp
- 1 tsp garlic salt
- 1 tsp pepper (plus additional pinch)
- Pinch of salt
Preheat the oven to 400 degrees. Toss or rub potato halves with around a quarter-cup of olive oil. Place cut side down on a lined baking sheet. Bake potatoes for thirty minutes, or until tender when pierced with a fork.
Meanwhile, steam the broccoli and cauliflower in a medium pot until also tender when pierced with a fork (ten minutes or so). Set aside to drain in a colander.
In a medium saute pan, heat one tablespoon of olive oil. Saute the garlic and onion until the onions have softened. Once cooled, combine the broccoli, cauliflower, onion and garlic in a food processor. Pulse until blended. Add the greek yogurt, garlic salt and pepper, and mix until smooth. Pour into a bowl. Stir in the walnut and cheddar cheese.
Scoop out the center of the baked potatoes, leaving a quarter of an inch or so around the edges intact. Spoon the vegetable mixture into each potato skin, and top with cheddar cheese. Place all stuffed potato skins on a lined baking sheet, and sprinkle with a pinch of salt and pepper.
Return to the oven at 350 degrees for eight to ten minutes, or until cheese has melted. Serve warm with barbecue sauce, ranch dressing or plain.