If I was to pop on a workout video and then proceed to sit on the couch and consume a bag of chips while watching, then people would start to question my routine. Similarly, the upcoming big game is more about the snacks than the athletics for most viewers – watching football has certainly given audiences license to munch.
The connection is so established, that the price of chicken wings flies up every year between September and February.
When the kick off happens February 2 in Miami, this healthy version of an old standby will surely create a touchdown back home (see what I did there?)
Potato or spud-skins started making their way onto restaurant menus from the early ’70s. It was honestly created as a way to use up leftover baked potatoes, as chicken wings were a way to make money on what had previously been soup bones.
Spud-skins are of course typically deep fried and loaded up with bacon – there’s nothing wrong with that, but this healthier version is created with a fresh salsa.
“Salsa” means sauce in Spanish and has often been associated with pub snacks, however little do people realize how secretly healthy it is.
Salsa is jammed with vitamin C, which also brings healing antioxidants. It can help stabilize blood sugar, contribute to weight loss and even help with hydration, which cancels out some of your salty snacks – who knew sitting on the couch could be so good for you?
Sideline Spudskins with Homemade Salsa
- 6 Russet potatoes
- 1/2cup unsalted butter
- 1-1/2 cups shredded cheddar or Tex-Mex blend
- 6 Roma tomatoes seeded, diced
- 1 white onion diced
- 1 garlic clove minced
- Juice of 2 limes
- 1 Tbsp. chipotle in adobo sauce
- 1/2 bunch fresh cilantro
- 1/2 bunch green onion
- 1 tub sour cream
- Salt, pepper
Scrub potatoes and bake until just soft.
Allow to cool slightly, cut in quarters and scoop out insides.
Place on baking sheet and brush with melted butter.
Bake in 400 F oven until slightly browned.
Combine salsa ingredients together and place scoop on top of each.
Top with shredded cheese and place bake in oven until bubbly.
Serve with sour cream.