3 Classic Game Day Appetizers for the Super Bowl
Today, we’re getting ready for the big game with 3 of our favorite game day classics. What’s great about these appetizers is that you can make them on the day of, or a day before with minimum fuss. And while they look spectacular with little laces in celebration of the Super Bowl, they’re also perfect for any occasion! So put on your game face and let’s make some deviled eggs, stuffed mushrooms, and twice baked potato skins. (And for more party ideas, check out yesterday’s Today Show segment on how to host an epic Super Bowl party!)
1. Skinny Deviled Eggs: Instead of using mayo, we swapped in Greek yogurt to make our deviled eggs a little lighter.
– 6 hard boiled eggs
– 1/2 a ripe avocado
– 1/2 cup Greek yogurt
– salt and pepper to taste
– optional: chives and cayenne pepper for garnish
First, cut your eggs in half. Scoop out the yolks and put into a small mixing bowl. Add in the avocado, greek yogurt, and mash with a wooden spoon or potato masher like there’s no tomorrow. Or until it’s smooth and creamy. Add salt and pepper to taste if needed. Then, scoop the egg yolk mixture back into the eggs.
To garnish, sprinkle cayenne pepper gently on top. You don’t want your mouth to be on fire when eating these! To make the laces, we used kitchen scissors to cut a piece of chive to match the length of the egg. Then we cut 3 pieces that matched the width of the egg for the laces.
Aren’t these adorable?
2. Herb Stuffed Mushroom Bites: We used fresh herbs to make these mushroom bites deliciously aromatic.
– 1 tbsp fresh chopped sage
– 1 tbsp fresh chopped thyme
– 1 tbsp fresh chopped rosemary
– 1 tbsp chopped sun-dried tomatoes
– 4 tbsp breadcrumbs
First, preheat the oven to 375 degrees F. Rinse and destem your mushrooms. Chop those herbs if you haven’t already. In a small bowl, mix together herbs, sun dried tomatoes, and bread crumbs to create a stuffing. In a pan, heat 2 tbsp olive oil and then add in the stuffing. Cook until slightly brown. Finally, stuff your mushrooms with the stuffing and bake in the oven for 25 minutes.
We cut sundried tomatoes with kitchen scissors to make little laces for the mushrooms. It’s also another way to add an extra punch of flavor!
They’re all lined up, ready for kick off.
3. Twice Baked Cheesy Potato Skins: Extra crispy on the outside, creamy and cheesy on the inside. We’d say that this is a culinary touch down.
– 7 mini yukon gold potatoes
– 1/2 cup cheddar cheese
– 1/4 cup light sour cream
Preheat the oven to 450 degrees F.
Prepare your potatoes by microwaving them for about 4 minutes so they soften a bit. Cut them in half lengthwise and scoop out the insides and set aside. Lightly brush the inside and outside with canola oil and put in the oven for 20 minutes, flipping halfway. Meanwhile, add cheese to the potato insides and microwave for about 2 minutes, or until the potatoes are completely softened. Add in sour cream and mash until it reaches a creamy consistency.
When the skins are crispy and brown, remove them from the oven and add in the mashed potato mixture. Put back in the oven for about 15 minutes, until the cheese is brown and bubbling. To make the laces, we put the light sour cream in a sandwich bag, snipped off the corner, and drew the lines.