2 Guilt-Free Super Bowl Snack Recipes That Are Perfect For Game Day

In need of some crowd-pleasing bites for your upcoming Super Bowl party? Look no further: These two snacks will have you covered like the U.S. Bank Stadium...

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Whether you’re a fan of the Philadelphia Eagles, are rooting for the Patriots, or are just going to be there for the food and advertisements, the last thing you should be worrying about at a Super Bowl party is the calories in your go-to guilty-pleasure snack. Enjoy some classic crowd-pleasers in moderation (pigs in a blanket, anyone?) and while you’re at it, try these tasty riffs on traditional fan favorites too. Perfect party food can definitely be delicious while still scoring a nutritional touchdown!

Twice-Baked Mini Potatoes (With All Your Favorite Game-Day Fixings)

Yield: 24 miniature baked potatoes


  • 24 mini potatoes (red, white, and purple potatoes all work well)
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 Tbsp. unsalted butter, melted
  • ¼ cup Greek yogurt
  • 2 Tbsp. sour cream
  • 5 strips of bacon, cooked until crispy and drained of excess fat
  • 10 oz frozen spinach, completely thawed and drained of moisture
  • ¼ cup chives, finely chopped
  • 2 ½ oz aged cheddar, grated
  • Kosher salt and freshly ground white pepper to taste
  • Pinch of cayenne pepper

Special Equipment:

  • Large baking sheet
  • Parchment paper or Silpat non-stick baking mat
  • Large bowl
  • Sharp chef’s knife
  • Skillet (for cooking bacon)
  • Melon baller
  • Wooden spoon
  • Cutting board
  • Measuring cups and spoons
  • Handheld potato masher (optional)
  • Cheese grater
  • Two small spoons


  1. Preheat the oven to 375°F and line a large baking sheet with parchment paper or a Silpat non-stick baking mat.
  2. Place the mini potatoes in a large bowl and evenly coat with the olive oil and kosher salt.
  3. Transfer the oil-coated potatoes to the baking sheet and roast for 45 to 60 minutes or until a knife can easily be inserted into even the largest potatoes.
  4. Remove from the oven and allow the potatoes to cool slightly. Leave the oven on as you’ll be using at again shortly.
  5. Using a melon baller, scoop the flesh out of each potato so that they are all hollowed out but have sturdy bottoms and sides. Place the scooped flesh in the large bowl used for coating the potatoes.
  6. Add the melted butter, Greek yogurt, and sour cream to the potato flesh and mash until relatively smooth with either a wooden spoon or a handheld potato masher (these mini baked potatoes are supposed to be on the rustic side, so you don’t have to mash them until they’re completely smooth).
  7. Crumble the bacon into the potatoes and add the thawed and drained spinach, chives, and aged cheddar.
  8. Mix together until well combined. Taste for seasonings and add the kosher salt, white pepper, and cayenne to taste.
  9. Use two small spoons to refill the potato skins with the potato mixture.
  10. Bake at 375°F for 25 minutes or until warmed through and nicely browned on the top.

Creamy Eggplant Dip With Tahini

Luxurious yet light thanks to the inclusion of roasted eggplant and Greek yogurt, this dip will quickly become a party favorite. Serve at room temperature with pita chips or crudités.

Servings: 4 to 6


  • 1 large or 2 medium-sized eggplants
  • 3 Tbsp. tahini
  • ¼ cup Greek yogurt
  • 1 Tbsp. olive oil + more for drizzling
  • 1 or 2 cloves of garlic, finely minced
  • Juice of ½ lemon
  • 1 tsp. kosher salt

Suggested Toppings:

  • Fresh parsley, mint, or cilantro
  • Pomegranate seeds
  • Pickled red onions
  • Feta cheese
  • Roasted sesame seeds or pine nuts
  • Diced tomatoes and cucumbers
  • Shredded red cabbage

Special Equipment:

  • Glass baking dish
  • Tongs
  • Measuring cups and spoons
  • Fork
  • Sharp knife
  • Cutting board
  • Spoon
  • Medium-sized bowl for serving


  1. Preheat the oven to 425°F.
  2. Pierce the whole eggplant all over with a fork or the tip of a sharp knife.
  3. Place on a glass baking dish and roast for 60 to 75 minutes, checking in at the one-hour mark. When the eggplant is done it will look very shriveled and burnt—that’s when you know it’s fully roasted.
  4. Scoop the very soft eggplant flesh out of the charred skin into a large bowl using a spoon.
  5. Add the tahini, Greek yogurt, 1 tablespoon of olive oil, garlic, lemon juice, and kosher salt.
  6. Using a fork, whip the ingredients together until the mixture is smooth. The whipped eggplant will take on a pudding-like texture resulting in dip that’s both creamy and fluffy.
  7. Transfer to a medium-sized bowl and serve at room temperature, drizzled with extra olive oil.
  8. Finish by piling the garnishes of your choice high on top!
Ashley Linkletterhttps://ashleylinkletter.com/
Ashley Linkletter is a food writer and photographer based in Vancouver, British Columbia. Her work has appeared in Culture Cheese Magazine, SAD Magazine, EAT Magazine, and she is a regular contributor to Weight Watchers Canada. Ashley’s area of expertise is cheese and wine, and she’s authored a biweekly cheese column for Scout Magazine called Beyond Cheddar as well as writing about Canadian cheeses for Food Bloggers of Canada. Ashley’s personal blog musicwithdinner explores the emotional connection between food and music while providing original recipes and photographs. She strongly believes in cooking and eating as powerful mindfulness exercises and encourages her readers to find pleasure and a sense of calm while preparing food.

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