WHAT'S COOKIN'?

Superbowl Potato Skins

4 large baking potatoes, baked

3 Tbsp. vegetable oil

1 Tbsp. grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. paprika

1/8 tsp. pepper

8 bacon strips, cooked and crumbled

1 1/2 cups shredded Cheddar cheese

1/2 cup sour cream

4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.

Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.

Bake at 475 for 7 minutes; turn. Bake until crisp, about 7 minutes more.

Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.

Top with sour cream and onions. Serve immediately. Makes 8 servings.

Superbowl Sausage Snacks

12 oz. ground pork sausage

12 oz. spicy ground pork sausage

1 (16 oz.) jar processed cheese sauce

1 (1 lb.) loaf sliced pumpernickel party bread

Preheat the broiler.

Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce.

Arrange bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice.

Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.

Tip: To keep potatoes from budding, place an apple in the bag with the potatoes. — Pam Griffin