If you know me well, then you know I’m not a big football fan. I prefer baseball. When Super Bowl Sunday rolls around though, I get a little more excited about football. Ok, I lied – I get excited about the food!
I have fond memories of being a kid and having some family come over on Super Bowl Sunday. We’d have some snacks, hang out, and watch the game but it also happened to always fall around the same time that my middle school Science Fair project was due. So in between bites of potato skins and veggies with spinach dip, I’d run back into the basement and frantically work on my project (with my mom’s help, thankfully). In case you’re wondering, I did win first place in my category for all three years of the Science Fair.
Now that I can enjoy the “Big Game” without having to worry about a big school project due the next day, I can definitely spend more time whipping up some tasty food! Potato skins are a staple appetizer for Super Bowl or any football-watching party, in my opinion. I’ve always found them to be a little too greasy and lacking a bit in the flavor department.
Which is why when I created these, I knew the flavors had to pop. The saltiness of the bacon in traditional skins is replaced by salty, tangy Feta and a minty, garlicky yogurt sauce takes the place of boring sour cream.
Enjoy these upgraded potato skins with your favorite light beer or crisp white wine. May the best team win! (ok, I don’t even know who’s playing).
- 4 medium baking potatoes
- 2 tablespoons olive oil, divided
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- ¼ cup packed fresh mint leaves, finely chopped
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper (plus more for garnish)
- ¼ cup minced shallot
- ½ tablespoon dried oregano (plus more for garnish)
- 8 tablespoons Feta cheese crumbles (not reduced fat)
- Preheat oven to 400° Fahrenheit.
- Pierce each potato several times with a fork and rub about ½ tablespoon of the oil on the potatoes. Place potatoes on a baking sheet and bake for about 45 to 50 minutes, until tender when pierced with a fork. Remove from oven and allow potatoes to rest until cool enough to handle, at least 30 minutes.
- While potatoes are baking, combine yogurt, lemon juice, minced garlic, chopped mint leaves, ¼ teaspoon of the salt, and ½ teaspoon black pepper in a small bowl. Stir well to combine and store in the refrigerator until ready to use.
- When the potatoes have cooled enough to handle, cut each one in half lengthwise. Using a spoon, hollow out each half, leaving about a ¼-inch thick rim. Save the potato flesh for another use, such as for mashed potatoes.
- Decrease the oven temperature to 375° Fahrenheit. Rub the remaining 1½ tablespoons of olive oil on both sides of all the potato halves and place them, skin side down, on a baking sheet. Bake for 10 minutes and then flip potatoes over to bake, skin side up, for about 7 to 10 more minutes, until golden brown and crispy.
- Remove potatoes from oven and turn them back to skin side down. Evenly sprinkle the remaining ¼ teaspoon of salt over the potatoes. Then, sprinkle the minced shallots evenly in the cavity of the potatoes, top each potato with 1 tablespoon of Feta cheese, and then sprinkle oregano leaves and some extra black pepper over the cheese.
- Set the oven to “broil” and broil the topped potatoes for about 3 to 5 minutes, or until cheese has softened (Note - the Feta cheese will not melt like a cheddar; that’s ok). Remove from oven, top with a generous dollop of the yogurt sauce, and serve immediately.
- Yogurt sauce can be prepared one day ahead and stored in the fridge until ready to use, if desired.