Here is an easy recipe for Super Bowl Sunday!  The beauty of it is that you can fill it with whatever you want!  Make sure you read all the way to the bottom for the bonus recipe!!!

What you’ll need:

5 small to medium russet potatoes

olive oil for drizzling

sea salt and fresh ground black pepper to taste

What you’ll do:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Scrub the potatoes, poke holes with a fork, and place on the baking sheet.

Bake for 1 hour, or until fork-tender. Remove from the oven and increase the oven temperature to 450°F.

When cool to the touch, slice each potato in half and scoop out the flesh, leaving a ¼-inch lining of the potato in the shell. Save the scooped out potato for another use.  The shepherd’s pie on this blog perhaps?!

With the cut side down, drizzle the potato skins with olive oil, salt, and pepper and place on the baking sheet. Roast for 10 minutes.

Turn and drizzle with more olive oil and a generous sprinkle of salt, and roast for an additional 10 minutes, or until crispy.

That’s all you do for the potato skins – easy, right??

To fill them you can do all kinds of things – use your imagination.  What I did in this case was to combine 1 can of black beans (rinsed), 1 cup of frozen corn, 1 Tablespoon of fresh lime juice, 1/4 cup of diced red onion, 1/4 teaspoon of both chili powder and cumin, 1/2 cup of chopped cilantro, salt and pepper to taste.

Then I topped the bean mixture with guacamole (see earlier recipe on this blog).  You can also add sour cream or plain greek yogurt, cheese, etc.

NOW for the BONUS recipe.  Many of my friends know that I don’t eat meat so they are always making jokes about putting bacon in everything.  So I have a recipe for:

Coconut ‘Bacon’ Bits!

Here’s what you’ll need:

1½ cups unsweetened coconut flakes

1½ tablespoons tamari (similar to soy sauce)

1/2 tablespoon maple syrup (maybe a little more)

½ teaspoon smoked paprika

Here’s what you’ll do:

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Combine the coconut flakes, tamari, maple syrup, and paprika on the baking sheet and toss gently to coat.

Spread it out into a thin layer and bake until dark golden brown and slightly crispy, 8 to 10 minutes. You can do this ahead of time and then store it at room temperature for up to a week.

 

This recipe is adapted from Love and Lemons