Super Bowl Snacks

While the Kansas City Chiefs and the Tampa Bay Buccaneers face off in the 55th Superbowl on February 7th, you can have a showdown of your own…a snack showdown that is! We’ve whipped up some tasty recipes in The Creative Kitchen that are sure to please everyone and give your sister in law’s bean dip a little competition…

The “Hmm? What did you put in that guacamole?” Guacamole

What you’ll need:

3-4 ripe avocados, cubed
1 medium tomato, diced
½ yellow or red onion, chopped
1 tsp minced garlic (or to taste)
¼ tsp cumin powder (this is the thing that makes people go Hmm?!)
½ tsp salt
1 tablespoon of lemon juice
Chopped Cilantro (optional)

How it’s done:

Combine all the ingredients in a bowl and mash the cubed avocado only slightly. This will give you a chunkier guacamole.
Serve with tortilla chips, carrots, sliced red bell peppers, or any other veggies you might have on hand!

Loaded Pizzatato Skins

What you’ll need:

8 Russet Potatoes
Olive oil, to drizzle
Salt & Pepper, to taste

For the Filling:

8oz, shredded mozzarella and provolone pizza blend (separate about a ¼ cup to use for topping)
8 oz of ricotta cheese
½ tsp garlic powder
1 tsp italian seasoning
Salt & Pepper, to taste
3.5 oz package of pepperoni slice, sliced into quarters
A handful of chives or parsley, chopped for garnish
Marinara sauce for dipping

How it’s done:

Preheat the oven 400 degrees. Scrub your potatoes clean and poke with a fork (this allows them to steam cook in the oven). Place in a shallow baking dish and generously drizzle with olive oil. Sprinkle it with salt and pepper. Place in the heated oven for about 45 minutes.

While the potatoes are baking, in a small bowl, combine the ricotta cheese, shredded mozzarella, garlic powder, italian seasoning, salt and pepper in a bowl. Store in the fridge until ready to use.

Carefully remove potatoes from the oven. Once the potatoes are cool enough to handle, slice lengthwise. Carefully scoop out the potato, leaving enough potato in the skin so they’re not flimsy. (use leftover potato for mashed potatoes) Evenly distribute the ricotta cheese mixture into each potato skin. Add pepperoni to the top of the potato skins and sprinkle with remaining shredded cheese. Place in the oven at 350 degrees for about 20 minutes or until cheese starters to bubble on top. Garnish with chives or parsley. Serve with marinara sauce for dipping!

Post a picture on Instagram with #TCKrecipes!