7-Layer Dip Potato Skins
Easy, healthy 7-layer dip potato skins – combining two favorite Super Bowl recipes for one delicious, vegetarian game day snack!
Ah, football season.
Afternoons spent sprawled on the couch with a beer in one hand and a potato chip in the other, watching dudes trample each other on live television.
It’s my least favorite thing about fall.
I’ve said it before. I like playing sports, not watching other people play them.
One thing I do appreciate about this time-honored tradition though is it’s ability to bring people together. Though I may not enjoy viewing the game, I do enjoy an excuse to throw a little soirée with friends and the opportunity to try out healthy appetizers.
Every football season, I like to take a classic football snack and give it a healthy makeover. I’ve never made potato skins before but I’ve always been intrigued by them, so this year I decided to take on that challenge.
When deciding what to top them with, I had an epiphany. What if I took two of football’s favorite snacks and combined them for the most epic dish yet?
It was so crazy, it just might work…and it did.
Friends, I present to you: 7-Layer Dip Potato Skins.
These are truly a party in your mouth.
They actually have nine different components so they could really be called 9-Layer Skins, but you get the picture.
They’re vegetarian (but can be made vegan), gluten-free and basically fool proof to make.
Layer one is the potato skin.
Layer two, black bean puree. Use a food processor to puree regular black beans (low sodium preferred).
Layer three, guacamole.
I make my own by combining one avocado with a squeeze of lemon, a dollop of salsa and greek yogurt, and a sprinkle of garlic powder, salt and pepper. So easy.
Layer four, five, six, etc: greek yogurt, diced olives, green onions, diced tomatoes and cheddar cheese.
If you bake the taters ahead of time, it will only take you about 15 minutes to prepare these for guests.
- 5 Small Potatoes (I used Yukon Gold but you can use any you like)
- 5 oz Black Beans, pureed
- 5 oz Guacamole (recipe for homemade above)
- 5 oz Plain Greek Yogurt
- ¼ C. Tomatoes, diced
- ¼ C. Black Olives, diced
- ¼ C. Green Onions, diced
- ⅔ C. Cheddar Cheese, shredded
- Extra Virgin Olive Oil Spray
- Salt & Pepper to Taste
- Wash and scrub potatoes. Pierce each with a knife. Bake in the oven at 400 for about one hour, directly on the oven rack. *You can do this several hours before if you want.
- Cut potatoes in half. Scoop out most of the flesh from each potato half, making a boat. Be careful and leave enough flesh so you don't rip the skin.
- Spray both sides of each potato skin with extra virgin olive oil spray or brush with EVOO. Season with salt and pepper.
- Set the oven to broil. Broil the potatoes with the skin side up for about 2-3 minutes. Remove from the oven, flip over, and broil again for 2-3 minutes.
- Let the skins cool for about 5 minutes.
- Layer potato skins with ½ T. bean puree, ½ T. guacamole, ½ T. greek yogurt.
- Sprinkle each with about a tsp. of olives, onions and tomatoes.
- Top each with about 1 T. cheese.
- Return to the oven for 2-3 more minutes.
I’ll take these skins over pigskins any day.
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