Rae Udy

RECIPES: Tofu Jalapeno Spread, Baked Potatoes, Potato Skins, Potato Puffs

By Rae Udy

Getting together with family and friends is all part of the fun on Super Bowl Sunday, and fun food is a big part of the day.
Tofu Jalapeno Spread is a great starter. Serve as a dip for whole grain crackers, hearty chips or a spread for warm tortillas for Super Bowl half time or anytime of the year.
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.

TOFU JALAPENO SPREAD
1 eight ounce package low fat cream cheese
1 small package soft tofu, drained well
¼ (one-quarter) cup chopped jalapeno slices
1 tomato, chopped
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 cumin powder. Stir well. Cover and chill for four hours or overnight to blend and increase flavors. Serve as a spread for crackers, warm tortillas, or sandwiches. Yields two cups.

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 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.

POTATO SKINS
4 cooled baked potatoes
1 cup shredded low fat 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 thirty-two appetizers.

POTATO PUFFS
2 cups cold mashed potatoes
1 egg or soy egg substitute
½ (one-half) cup whole wheat pastry 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.