Foodie Friday’s: Super Bowl Edition ‘Pre-Game’

Happy Friday Everyone!! We made it through another week…yay!!! So I know you all are gearing up for the big game on Sunday. Football, Food and hilarious commercials. Let’s tackle Sunday’s menu so you can enjoy the game and don’t have to worry about being in the kitchen all day. Pull out your slow cooker you are going to need it.

Potato Skins

Ingredients

  • 6 Potatoes
  • 1 cup vegetable oil
  • 8 oz. shredded cheddar cheese
  • 1/4 cup bacon bits
  • 1 (16oz) sour cream

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a 9×13 baking pan.
  2. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
  3. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
  4. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
  5. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
  6. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Buffalo Chicken Dip 

 

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup blue cheese salad dressing
  • 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce or Frank’s® RedHot® Buffalo Wing Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
  • Assorted fresh vegetables or crackers

Directions

  1. Heat the oven to 350 degrees F.
  2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it’s smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
Note: Don’t want to bake it? No problem, put in the slow cooker on 350 degrees F, or medium-high heat.



Spinach & Artichoke Dip

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise or sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Note: Don’t want to bake it? No problem, put in the slow cooker on 350 degrees F, or medium-high heat.

About Southern Roots Kitchen

A writer who loves to share her experiences in the kitchen.

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