The perfect Superbowl snack doesn’t need to be meat – there are also some great dairy options for your game day noshing.
Loaded potato skins are a bar favorite, but they are almost always topped with bacon, and so off limits at least for this kosher-style eater. My version packs a “meaty” and satisfying punch by adding veggie chili instead of actual meat. This recipe is inspired by Rachel Ray’s version of Sinfully Stuffed Potato Skins.
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Ingredients
20 small to medium sized yukon gold potatoes
1 Tbsp olive oil
1 1/2 cup shredded cheddar cheese
1 cup sour cream
1 cup vegetarian chili
1/2 tsp salt
3 scallions, chopped
1/4 cup chopped jalapenos
Directions
Preheat the oven to 400 degrees.
Pierce the potatoes with a fork and roast on a baking sheet for around 40 to 45 minutes, or until fork tender. Let stand until cool enough to handle.
Halve the potatoes and scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Mash the potato flesh in the bowl and stir in 1 cup of cheese, sour cream, and veggie chili. Sprinkle the insides of the skins with 1/2 teaspoon salt and stuff each with the potato-cheese mixture. Sprinkle tops of the potatoes with the remaining 1/2 cup of shredded cheese.
Bake the stuffed potato skins until golden-brown on top, around 15 to 20 minutes.
Sprinkle with scallions and jalapenos and serve with an extra dollop of sour cream.
