Who is ready for the Super Bowl?! In this episode, ‘Cooking with Coastline’s new hosts Stephanie Boulay, Registered Dietitian, and Jessica Peck, Executive Assistant, will prepare a creative twist to some classic appetizers.
Sweet Potato Skins
Yield: 8 potato skins, may easily be doubled or tripled for a crowd
Total Time: 1 hour, 30 minutes
•4 medium sweet potatoes
•1 Tablespoon olive oil
•1/4 cup milk
•1/4 teaspoon salt
•Ground pepper, to taste
•1 cup reduced fat shredded cheese
•Plain Greek yogurt and chopped chives for serving
Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. For extra crispy skins, place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
Mash the sweet potato flesh with milk, salt, cheese (1/2 cup) and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with the rest of the cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with Greek yogurt and chopped chives, if desired. Skins are best enjoyed immediately.
Cover leftovers tightly and store in the refrigerator for up to 3 days.
BBQ Chicken Pizza
• 1 whole wheat pizza crust (pre-made)
• 16 oz boneless, skinless chicken breasts
• 1¼ cup reduced fat, shredded cheddar cheese
• 1¼ cup low sodium BBQ sauce
• 2½ cups black bean + corn salsa (to make, see ingredients below)
Black Bean + Corn Salsa
• 1 can sweet corn, rinsed + drained
• 1 can black beans, rinsed + drained
• ¼ onion, diced
1. Top crust with cheese then salsa then chicken.
2. Drizzle BBQ sauce over the top.
3. Lay pizza crust on oven rack or baking sheet.
4. Bake at 450 degrees for 6-8 minutes until edges are slightly brown.
5. Divide salsa into 1 cup portions and freeze in baggies for future use.