These Healthy Potato Skin Poppers are a crowd pleaser and would make a great Super Bowl party appetizer. Their smokey flavor and creamy texture will keep ’em going back for more. Vegetarian and Gluten Free.
I had planned on making these poppers for you last week for The Recipe Redux, but they were one of the few recipes that I created that didn’t work. Booo.
Usually when I’m in the kitchen, food is amazing the first go around, but then there are times when I’m making something totally new to me, and of course when I’m trying to bake something off the wall— like Vegan Red Velvet Oreos made with beets. I know crazy, but that’s what I do.
My intern and I spent the whole afternoon yesterday trying to perfect a “healthier” red velvet oreo for the boss. With the launch of the new red velvet oreo for v-day this week they are doing a segment to celebrate, with healthier oreos of course! We adapted this recipe and smeared cream cheese frosting between them. YUM. In fact, I’m snacking on one right now with my coffee. Beets for breakfast, that’s okay, right?
With a little trial and error, I made these poppers and now they are super duper, super enough for that big Super Bowl party. Can you believe that the Superbowl is the second biggest food day of the year, behind Thanksgiving? That blows my mind. We watch the game, but we don’t have a big party and I’ll likely be sleeping before the game is over. Party pooper, I mean popper.
So question, do you make appetizers for the Super Bowl and have a big bash or are you like me and fall asleep after the halftime show?
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Healthy Potato Skin Poppers
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Prep Time: 20 mins -
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Cook Time: 50 mins -
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Total Time: 1 hour 10 mins -
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Yield: 6 servings
Prep Time:
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These Healthy Potato Skin Poppers are a crowd pleaser and would make a great Super Bowl party appetizer. Their smokey flavor and creamy texture will keep ’em going back for more. Vegetarian and Gluten Free.
Ingredients
- 1 bag (28 ounces) baby yukon potatoes
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika, divided
- pinch of big crystal salt
- 1/2 cup cheddar cheese
- 1/4 cup plain non fat Greek yogurt
- 1/4 cup diced green onions
Instructions
- Preheat oven to 400 degrees; line baking sheet with parchment paper.
- Arrange potatoes on baking sheet and poke several holes into potatoes with a knife.
- Massage oil and 1/2 tablespoon smoked paprika onto the potatoes, and sprinkle with salt; bake for 40 minutes.
- Remove from oven when potatoes are fork tender and allow to cool until easy to touch.
- Slice potatoes in half and scoop out most of the potato flesh, leaving a thin layer close to the skin and set aside. {You can use the creamy flesh to make mashed potatoes.}
- Place potatoes skin side down on baking sheet, and using a pastry brush brush oil from the pan onto flesh. Sprinkle potatoes with remaining paprika.
- Return to oven on broil for 5 minutes.
- Top potatoes with cheese and broil for 5 minutes until cheese is melted and skins are crispy.
- Top each potato with a dollop of yogurt and sprinkle of green onions. Get ’em while they’re hot.
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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