Rae Udy

RECIPES: Jalapeno Spread, Hot Jalapeno Dip, Baked Potatoes, Potato Skins and Potato Puffs

By Rae Udy

Getting together with family and friends is all part of the fun on Super Bowl Sunday, and delicious food is a big part of the day.
Jalapeno Spread is a great starter. Serve as a spicy dip for whole grain crackers, hearty chips or a spread for warm whole wheat tortillas. Warm up in the microwave to serve Hot Jalapeno Dip with corn chips or crunchy fresh vegetables.
Potato Skins and Potato Puffs are different and delicious appetizers made from Baked Potatoes. These are very easy to make and can be made well ahead of time and baked just before game time.

JALAPENO SPREAD
1 eight ounce package low fat cream cheese or soy cream cheese
1 small package soft tofu, drained well
¼ (one-quarter) cup chopped jalapeno slices
1 tomato, chopped
1 teaspoon chili powder
½ (one-half) teaspoon cumin powder
Place cream cheese and tofu in a food processor and mix until smooth. Add jalapeno slices and tomato. Process until blended well. Pour into small mixing bowl and add spices. Stir well. Cover and chill for four hours or overnight. Serve as a spread for crackers, warm tortillas, or sandwiches. Yields two cups.

HOT JALAPENO DIP: After chilling, place in microwave when ready to serve and heat on High temperature for one minute. Serve as a dip for low-salt corn chips or fresh vegetables.

BAKED POTATOES
4 large baking potatoes
Scrub potatoes with soap and water because you will be eating the skins for the next recipe. Pierce each potato with a fork and place on a plate. Microwave on high for ten minutes. Turn potatoes and cook ten minutes more. Remove from oven and cool slightly for use in following recipes.
OVEN BAKING DIRECTIONS: Wash potatoes with soap and water and dry well. Rub skins with a small amount of olive oil. Prick each potato with fork. Place potatoes on a dry cookie sheet and bake in a preheated 375 degree. Bake for 45 minutes or until potatoes are tender. Remove from oven and use to prepare the following two recipes or serve as a side or main dish with all your favorite toppings. Try chopped green onion with tops, diced, green peppers, chopped tomatoes, sliced fresh mushrooms, shredded low-fat cheese or soy cheese and top with a spoonful of sour cream or soy sour cream.

POTATO SKINS
4 cooled baked potatoes
1 cup shredded low fat cheddar cheese or soy cheddar cheese
½ (one-half) teaspoon chili powder
½ (one-half) teaspoon garlic powder
¼ (one-quarter) teaspoon paprika
Half potatoes lengthwise and hollow out by spooning out most of the potato. ( Reserve mashed potato for next recipe). Arrange potato boats on lightly oiled or sprayed cookie sheet. Sprinkle with cheese and spices. Bake in preheated 425 degree oven for ten minutes or until cheese is melted. Remove from oven and cut into quarters. Serve with hot sauce or low fat Ranch dressing. Makes 32 appetizers.

POTATO PUFFS
2 cups cold mashed potatoes
1 egg
½ (one-half) cup unbleached white flour
2 Tablespoons finely chopped onion
Combine all ingredients and mix well. Roll into balls and flatten slightly. Arrange on lightly oiled or sprayed cookie sheet. Bake in preheated 425 degree oven for ten minutes or until golden brown. Makes two dozen puffs.