(recipe from Rachael Ray) and Sweet Bacon Wrapped Lit'l Smokies (which were a HUGE hit) for our Super Bowl Party, but there were TONS of other tasty snacks to be had. I made these in an effort to provide a slightly more healthy snacking option and they were really good I thought, especially the added spice from the pickled jalapenos. I definitely enjoyed the leftovers the next day for lunch!
* 7 small yellow-fleshed potatoes, such as yukon gold
* 1 cup broccoli florets
* 2 ounces monterey jack cheese, shredded
* 3 tablespoons reduced-fat plain yogurt (I used FF sour cream)
* 2 tablespoons finely chopped pickled jalapeño chile
* Salt and pepper
* Olive oil cooking spray
* Chili powder, for sprinkling
1. Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. Drain and let cool slightly.
2. Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain. Finely chop the broccoli and place in a medium bowl.
3. Slice 6 potatoes in half. Scoop out half of the flesh from each piece and add to the broccoli. Peel and finely chop the remaining potato and add to the mixture. Add the cheese, 2 tablespoons yogurt and the jalapeño; mash coarsely and season with salt and pepper.
4. Preheat the oven to 425°. Arrange the potato halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper. Divide the stuffing among the potato halves. Lightly coat with cooking spray and sprinkle with chili powder. Bake until golden, about 20 minutes. Garnish with the remaining 1 tablespoon yogurt and more chili powder.