I am a Whole Foods ambassador and receive product or gift cards for my participation.
Can you believe it? The Super Bowl is almost here! (Wait, can I legally use the word Super Bowl in this post? I’m not sure. But I just did it). Whether it’s your team, or your most-hated team, chances are you’ll still probably tune in AND you’ll probably have some good eats while you’re watching. Super Bowl (I did it again) parties are so much fun, especially so if you don’t really care about the outcome of the game!
I’ll be honest, I want Seattle to win. I was very happy when they won last year because I don’t like the Broncos, and I REALLY don’t like the Patriots, so they are again “my team” this year. I won’t be waving a 12th man flag or throwing Skittles around, but I will be making sure my family has some good eats for the game. (And the National Anthem – Idina Menzel is performing it, and she’s one of my favorites!)
Whole Foods has you covered when it comes to quality ingredients to make all your favorite appetizers, dips, main courses and sweets for the Super Bowl (oops). Whether it’s loaded potato skins, spinach artichoke dip, or an amazing fruit and veggie spread, you can find whatever you need to make it the best feast in the neighborhood.
Did I mention potato skins? Does anything sound yummier than these Stuffed potato skins with roasted chicken, onions and sour cream?
6 medium yukon gold potatoes (about 2 1/2 lbs.)
1 tablespoon olive oil
1 large yellow onion, thinly sliced
Salt and black pepper to taste
1/4 cup lime juice
1 teaspoon ground cumin (optional)
3/4 cup regular or light sour cream
1/4 cup chunky salsa
1 cup grated Monterey Jack
1 1/2 cup shredded roasted chicken
Preheat oven to 400°F. Prick potatoes all over with a fork then arrange on a baking sheet and bake until tender, 45 to 50 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out flesh, leaving only about 1/4 inch of potato all around. (Save potato flesh for another use.)
Meanwhile, heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring often, until golden brown, about 10 minutes. Add lime juice and cumin (if using) and stir to scrape up any browned bits. Reduce heat to medium and cook until deep golden brown, 6 to 8 minutes more. Combine sour cream, salsa, salt and pepper in a bowl; set aside.
Preheat broiler. Divide half of the cheese among potato skins, then top with onions. Arrange chicken on onions then top with remaining cheese. Broil until golden brown and bubbly, 2 to 3 minutes. Transfer potato skins to a platter and serve with salsa sour cream on the side.
As always, it’s time for another fun Whole Foods giveaway – one winner will receive a $25 Whole Foods gift card! Open to US residents, ends 2/6/15 11:59pm MST