Mustard, ketchup, and BBQ, chipotle sauce for dipping.3 leaves romaine lettuce, cut into 28 (1 1/2-inch) pieces.6 slices 2% cheddar or pepper jack cheese, cut into 1-inch cubes.Reheat potato skins in the oven or in an air fryer at 400 degrees for a few minutes until heated through, then top with greek yogurt and green onions. If prepping ahead of time, do not add greek yogurt and green onion, but refrigerate until ready to serve. Take the potatoes out of the oven, top each with a dollop of Greek yogurt dip and a sprinkling of green onions.
#HEALTHY SUPER BOWL SNACKS SKIN#
Remove the potatoes from the oven, flip to skin side down, and top each with cheese and bacon.īroil for 2-3 minutes until the cheese is melted. Bake for 10 minutes, flip the potatoes and bake for an additional 10 minutes. Place cut side up on the prepared baking sheet. Spray the potatoes with olive oil on all sides and sprinkle lightly with salt and pepper. Use a spoon to scoop out the flesh of the potatoes, leaving 1/4 inch of flesh remaining.(You can discard the insides or save for other recipes like mashed potatoes). Once the potatoes are cool enough to handle, use a knife to slice them in half lengthwise. Add the Greek yogurt, garlic powder, dill, salt, and pepper to a mixing bowl and stir until well combined. When cool enough to handle, dice into small pieces and set aside. Meanwhile, in a skillet over medium heat, cook the turkey bacon until crispy, then remove from the pan. Bake the potatoes for 40-50 minutes until tender. Roll the potatoes in the salt and olive oil mixture until well coated. Place the potatoes on the sheet pan and drizzle with a small amount of avocado or olive oil and 1 teaspoon of salt. Preheat oven to 400° and line a baking sheet with parchment paper. 6 small russet baked potatoes, baked until fork tender.
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