Recipes: Super Bowl Potato Skins

A few perfect last minute super bowl recipes. 
Photo: Mary Payne Moran

WASHINGTON, DC, February 3, 2013 - Looking for a last minute filling dish for your super bowl party? These delicious potato skins are perfect.

Chef Mary's potato skins

Chef Mary’s potato skins

They have a delicious combination of sweet and savory with a hint of sophistication with a touch of down home cooking combined into one.

These recipes were inspired because of my love for sweet potatoes and my undying devotion to the everyday russet potato. 

Whenever you are cooking for a party it is wonderful to bring something traditional and something with pizzazz.

Baked potato skins preparations

Russet Potatoes:

Ingredients:

6 small russet potatoes

½ cup sour cream

¼ grated cheddar cheese

1 tbsp chopped chives

¼ cup spced black opves

1 tbsp opve oil

½ tbsp paprika

Salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F

Wash and dry your russet potato.

Poke holes into the skin and deep into the flesh on all sides of the potatoes.

Place the potatoes into the oven and roast for an hour.

Cut the potatoes in half and scoop out 2/3rds of the potato and throw it away.

Place the potato skins in a bowl and toss them with olive oil, salt, pepper and paprika.

Add it to the potatoes skin side down to a cookie sheet and bake for 25 minutes.

Then add cheese to them and place them back in the oven for 10 more minutes until the cheese is melted.

Remove the potato skins and top with cheese (allow it to melt) and add a little sour cream, chopped chives, and black olives to the top and serve.

Sweet Potatoes:

Ingredients:

6 small sweet potatoes

½ cup Greek yogurt

½ tbsp cinnamon

1 tbsp olive oil

½ tbsp paprika

Salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F

Wash and dry your sweet potato.

Poke holes into the skin and deep into the flesh on all sides of the potatoes.

Place the potatoes into the oven and roast for 40 minutes.

Cut the potatoes in half and scoop out 2/3rds of the potato and throw it away.

Place the potato skins in a bowl and toss them with opve oil, salt and paprika.

Add it to the potatoes skin side down to a cookie sheet and bake for 20 minutes.

Remove the potato skins and top with cheese (allow it to melt) and add a little Greek yogurt and sprinkle the cinnamon to the top of the Greek yogurt and serve.

For more great cooking tips, recipes and stories from Chef Mary, visit her her Hail Mary’s, Inc. Web site www.marypaynemoran.com. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above and check out her blog at to learn more about Chef Mary.


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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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