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Wednesday 17 January 2018

Super Bowl Snacks: Baked Potato Skins And Onion Kale Dip

By SARA MOULTON Each of these recipes is more than capable of add the cream cheese and Parmigiano-Reg-
Associated Press standing on its own (although if you roll with the giano and stir until the cream cheese is melted.
I’m not really sure why, but when sports fans as- dip, you’ll need to serve your favorite chips or Transfer the mixture to a bowl and add the sour
semble in front of their TVs to watch the Super crackers in place of the potato skins). But to- cream, jalapeno, lemon juice and salt to taste.
Bowl, major sustenance seems to be required. gether? Touchdown! Cover and chill for at least 1 hour.
The big game clearly inspires its viewers to go Decadent Snacks for the Super Bowl Make the potato skins: Preheat the oven to 400
big. Start to finish: 4 hours (1 hour active) F. Prick each potato several times and arrange
This recipe is made to order for the occasion. In Servings: 8 to 10 them on a rimmed sheet pan. Cut off and dis-
fact, it’s two recipes. The first is for potato skins For the dip: card the top quarter of the head of garlic, wrap
lathered with roasted garlic rosemary butter 1 cup finely chopped onion the garlic in foil and add it to the sheet pan.
and baked until crispy. The second is for onion 1 1/2 tablespoons olive oil Roast the potatoes and garlic in the lower third
kale dip spiked with fresh chiles (a variation of 5 ounces baby kale, coarsely chopped of the oven until the potatoes are very tender
the classic spinach and onion dip). 2 ounces light cream cheese and the garlic is very soft, about 1 to 1 1/2 hours.
You can bake and scoop out the potatoes a 1 1/2 ounces finely grated Parmigiano-Reggia- (The garlic may be done before the potatoes.)
day ahead of time — saving the innards for no Remove the sheet pan from the oven and let
delights such as hash browns or shepherd’s pie One 8-ounce container sour cream the potatoes and garlic cool for 15 minutes. In-
— then just slather the skins with the butter and 1 tablespoon minced jalapeno with the ribs crease the oven temperature to 425 F. Cut the
pop them into the oven about 15 minutes be- and seeds, or to taste potatoes in half lengthwise, and then each half
fore the game starts. You can also prepare the 2 teaspoons fresh lemon juice in thirds lengthwise. Scoop out the flesh, (reserv-
dip the day before. Convenience aside, the Kosher salt ing it for another use) and leaving a 1/4-inch
dip’s flavor will improve if it’s allowed to sit in the For the potato skins: thick layer of potato on the skin. Into a small
refrigerator for a while. 3 pounds russet potatoes bowl squeeze out the garlic. Add the butter,
Both dishes can be made healthier. Brush the 1 head garlic (about 2 inches across) rosemary and 1/2 teaspoon salt to the bowl;
potato skins with olive oil (mixed with garlic and 6 tablespoons unsalted butter, softened mash and mix well using a fork.
rosemary) instead of butter and replace half 2 tablespoons finely chopped fresh rosemary Arrange the potato wedges on the sheet pan,
of the sour cream with non-fat Greek yogurt. Kosher salt skin side down, and divide the garlic butter
Taste-wise, you’re welcome to swap in spinach Make the dip: In a large skillet cook the onion evenly among the top sides of the wedges,
for kale, if that’s your preference. As for the in the oil over medium heat, stirring occasion- spreading it to coat all of the surface. Bake
chiles, I call for chopped fresh jalapenos, but ally, until golden, about 8 to 10 minutes. Add the wedges on the lower third of the oven un-
you can replace them with pickled jalapenos, the kale, increase the heat to medium-high til golden and crisp, about 18 minutes. Sprinkle
minced chipotles in adobo or hot sauce. And if and cook, stirring, until all of the kale is wilted, lightly with salt and let cool briefly on a rack be-
you don’t like spicy food, leave out the chiles. 2 to 3 minutes. Remove the pan from the heat, fore serving.q