If we’re being honest, I’m only excited about the Super Bowl because it’s an excuse to make delicious food and eat it all day while lounging on the couch. Sure, the New England Patriots are playing, but if I had to choose between Tom Brady and a loaded potato skin, we all know Brady doesn’t stand a chance! When making Super Bowl food, always remember that finger food is the best — you don’t need knives and forks flying around the room while watching an exciting football game. (Or in my case, obsessing over the Puppy Bowl and eating endless deviled eggs). Let’s go, Pats!
Loaded Sweet Potato Skins
These Loaded Sweet Potato Skins are made with fingerling sweet potatoes, which make the perfect small appetizer for game night.
Serves 15 to 20
1 pound fingerling sweet potatoes
2 Tbsp. Stonyfield Greek yogurt
¼ cup chopped fresh cilantro
½ cup shredded Cabot Cheddar cheese
4 strips bacon, cooked
1 Tbsp. chipotle purée
Greek yogurt and fresh scallions (garnish)
Preheat the oven to 400° and place whole fingerling potatoes on baking tray. Cook for 20 minutes, until tender. Once potatoes are cooked, cool for 10 minutes and cut lengthwise. Using a spoon, scoop the insides into a bowl. Stir in yogurt, cilantro, cheese, half the bacon, chipotle purée, and season with salt and pepper.
Pipe filling back into potatoes and sprinkle bacon on top. Bake for 20 minutes, until golden brown. Serve with more Greek yogurt and fresh scallions.
Spicy Sweet Sriracha Sesame Wings
These sweet and spicy wings are finger-licking good.
2 pounds chicken wings
2 Tbsp. sesame oil
½ tsp. kosher salt
½ tsp. freshly ground pepper
For the sauce:
½ cup honey
3 Tbsp. Sriracha (or more!)
2 Tbsp. sesame oil
1 tsp. smoked paprika
1 tsp. chili powder
1 Tbsp. sesame seeds, plus extra for garnish
Preheat the oven to 375°. In a large bowl, toss wings with sesame oil, kosher salt, and pepper. Arrange in one layer on a greased baking sheet.
While wings are baking, in a small saucepan, whisk together all the sauce ingredients for five minutes. Bake wings until golden brown (about 45 minutes, flipping them halfway). Once out of the oven, toss in sauce and serve with extra sesame seeds sprinkled on top.
Guacamole Bacon Deviled Eggs
These Guacamole Bacon Deviled Eggs are creamy and full of flavor, minus all the usual mayo fat in classic deviled eggs, meaning you can eat more of them.
6 large eggs
1 small ripe avocado
2 Tbsp. Stonyfield Greek yogurt
2 strips bacon, cooked and chopped
1 tsp. salt
freshly cracked pepper
cilantro, to garnish
Place eggs in a small saucepan and cover with cold water. Cook over medium heat, and once the water boils, remove from heat and cover with lid. Set timer for 12 minutes. Once timer goes off, uncover, drain water, and shake to crack shells. Peel and slice in half. Chill for 10 minutes.
In a small bowl, smash the avocado, yogurt, bacon, salt, and pepper. Set aside a little bacon to top eggs with.
Remove egg yolks, and add only 3 halves to the avocado mixture (throw out the rest), mixing until smooth. Pipe filling into hollowed egg whites; top with bacon and cilantro. Chill for an hour and serve.
