From potato skins (two different recipes!) to chili to some south-of-the-border surprises, you can’t go wrong with these Super Bowl-friendly recipes!
6 baking potatoes, about 5 oz. each
2 tablespoons olive oil
1 teaspoon kosher salt
1 package (12 oz.) deluxe macaroni and cheese dinner, with cheese pouch
3/4 cup barbecue sauce
4 slices cooked bacon, crumbled
1. Preheat oven to 425°F.
2. Rub potato skins with olive oil and sprinkle with kosher salt. Arrange on baking sheet.
3. Bake until tender, about 1 hour. Cool slightly. Halve lengthwise and scoop out potato pulp to within 1/2″ of edges. Save scooped out potato for another use—mashed potatoes maybe?
3. Meanwhile, cook macaroni & cheese dinner according to package directions.
4. Reduce oven to 350°F.
5. Spoon barbecue sauce inside potato skins.
6. Top with prepared macaroni and cheese and sprinkle with crumbled bacon. Arrange on baking sheet. Note: You can prepare them up to this point and then heat when ready to serve!
7. Bake until heated through, 8-10 minutes.
Makes 12 potato skins.
Cheesy Bacon Potato Skins
By Amanda Waters, Sussex County
1 dozen potatoes
8 oz cheddar or pepper jack cheese
5 or 6 strips of bacon, pre-cooked and crumbled
2 tablespoons oil
1. Boil potatoes in hot water for about 15 minutes, then remove and cool.
2. Cut the potatoes in half and use a melon baller or small cookie scoop to make a cavity.
3. Heat oil in a rimmed baking sheet in a 425° oven for a few minutes to warm.
4. Place potatoes skin-side up for 20 minutes, then flip over and cook another 10 minutes.
5. If you want traditional potato skins, use cheddar or for some extra spice use pepper jack cheese. Fill cavity with cheddar or jack cheese and bacon crumbles.
6. Bake for another few minutes until the cheese melts and serve warm with sour cream on the side.
South of the Border Super Bowl Baskets
Submitted by Terry Krongold, Passaic County
1 package flour tortillas
1 can Ro-tel diced tomatoes and green chilies
2-3 links fresh chorizo sausage
1 can refried beans
Shredded Mexican cheese
1. Preheat oven to 350°F.
2. Take small ramekins and place in large roasting pan. Spray ramekins with cooking spray.
3. Heat a saute pan. Split the chorizo sausage casing down the middle and remove the casing.
4. Drop the sausage into the pan and break up. Cook thoroughly.
5. Using an upside down glass bowl, cut tortillas to fit ramekins and place one in each ramekin.
6. Bake tortillas for 10 minutes. Remove from oven. Move rack to top level and set your oven to broil.
7. While tortillas are still warm, spread approximately 1 tablespoon of refried beans on bottom of each tortilla.
8. Next, add about a tablespoon of cooked chorizo, followed by a tablespoon of Ro-tel diced tomatoes and green chilies, and cover with small handful of shredded cheese.
9. Slide pan of ramekins under broiler for approximately 2 minutes. Watch carefully.
10. Remove from oven when tortillas are crisp and brown around edges.
11. Remove tortillas from ramekins, arrange on serving platter. Top with a dollop of guacamole and sour cream. Enjoy!
Makes approximately 12 baskets.
1 lb ground beef, browned and drained
1 garlic clove, minced
2 (14oz) cans chicken broth
2 (14oz) cans stewed tomatoes, chopped with liquid
1 ½ cup salsa ( heat preference up to you)
2 tablespoons dried cilantro
1 tablespoon ground cumin
1 tablespoon chili powder
Corn chips for serving
Grated jack or cheddar cheese for topping
Avocado, sour cream, cilantro, green olives
1. Combine all of the ingredients but the chips & cheese in a crockpot.
2. Cover and cook on high for 4 to 6 hours or on low for 8 to 10.
3. Skim excess fat off of the top and ladle into bowl for serving.
This recipe is great for vegetarian and meat-eating chili lovers alike.
1 tablespoon vegetable oil
1 1/2 onions, chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded and chopped
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon chili powder
2 teaspoon salt
1 teaspoon black pepper
1 can cannelini beans (white kidney beans)
3 cups vegetable or chicken broth
3 cups cauliflower florets
1 green pepper, cut into strips
6 oz. low fat Monterey Jack cheese, shredded
4 oz. low fat cream cheese
1 can chopped green chilis
2 tablespoons chopped cilantro, plus extra for garnish
10 dashes hot sauce
Juice of 1/2 lime
Tortilla chips, for garnish (optional)
1. In a skillet, heat oil over medium heat. Add onions and cook until softened.
2. Add garlic, jalapeno pepper, cumin, oregano, chili powder, salt and pepper, and cook for 1 to 2 minutes, until fragrant.
3. Remove from heat and transfer to a slow cooker.
4. Add beans and broth and stir to combine.
5. Cover and cook on high for 3 to 4 hours, until bubbling around the edges. Meanwhile, blanch the cauliflower by dropping it into boiling, salted water for 3 to 4 minutes; then drain and set aside.
6. Add the cooked cauliflower, green pepper, Monterey jack cheese, cream cheese, chilis, cilantro, hot sauce and lime juice to the slow cooker mixture.
7. Stir to combine, then cover and cook on high 30-35 minutes, until cauliflower and peppers are hot and cheese is fully melted.
8. Serve with cilantro, hot sauce and a squeeze of lime juice. Garnish with crushed tortilla chips.
Serves 6 to 8
Jennifer Malme, Cumberland County
1 tablespoon canola oil
2 medium stalks celery, chopped
2 medium carrots, chopped
1 small onion, chopped
2 cloves garlic, minced
1 package Polish kielbsa, cut into 2-inch pieces
15 oz can kidney beans, rinsed and drained
15 oz can cannellini beans, rinsed and drained
14 ½ oz can diced tomatoes with garlic
2 bay leaves
1. In a large skillet, heat oil over medium heat. Add carrots, celery, onion and garlic. Cook 3 to 5 minutes until carrots are crisp-tender.
2. Add sausage and cook 2 more minutes.
3. Stir in beans, tomatoes, bay leaves and salt and pepper, to taste. Cover the skillet and reduce heat to low.
4. Simmer 10 minutes until the vegetables are tender, stirring occasionally.
5. Remove bay leaves to serve.
Serves 4 to 6 (or double recipe for a crowd!)