Yeah, that’s a long name. But I guess I couldn’t think of anything better.
It’s that time of year again…Superbowl Time. What this means for me: food and commercials (I know I’m not alone in this, right?) The ruler of Superbowl festivities? All things pertaining to and about finger foods. And who doesn’t love a little loaded potato in bite-sized form? I couldn’t help but think these little red potatoes, oblong and a little odd-shaped, resembled little footballs when I bought them. I had originally hoped to buy a bunch of cute, little round ones, but these were the only ones in stock. I think it worked out to my advantage.
The bottom line here is simple: mix and match whatever flavors you want. These are a vegetarian version (I sprinkled some veggie bacon on top), but you could do little dollops of chili or even a nice sour cream and herb filling instead. Easy to prepare, you can have these little guys ready to serve before half time (because you totally don’t want to miss that…). A party pleaser, for sure.
Mini Loaded Potato Superbowl Footballs
Servings: about 20 individual servings
20 small red potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Toppings: sour cream, cheese, chives, vegetarian bacon, etc.
1. Preheat the oven to 375 degrees.
2. In a large bowl, toss the potatoes, olive oil and salt together until coated thoroughly.
3. Place the potatoes on a rimmed baking sheet and bake for 20 minutes or so, or until soft.
4. Remove from the oven and let cool slightly.
5. Once cool enough to touch, cut a small slit in the top of each potato and gently scoop out a small portion of the flesh, discarding it.
6. Top each potato with your desired toppings and serve while still warm. (*I used a small piping bag fitted with a tiny pastry tip and piped sour cream directly into each potato for simplicity and ease.)
Source: Slightly adapted from Vegetarian Times, Readers’ Top-Rated Recipes, Special Edition.