[Liz]

Super Bowl Potato Snacks
Easy, loaded, oven baked potato skins a classic Super Bowl snack, and so delicious.

Ing--6 Russets, washed/scrubbed and patted dry ¼ cup melted unsalted butter ks/p, garlic powder, 1 ¼ c grated cheddar 6 slices cooked/crumbled bacon. For serving: sour cream and sliced green onions

Method--Pierce potatoes; bake 400 deg 1 hour. Remove to counter; cool to the touch. Cut each potato in half lengthwise. Scoop out, leaving about ¼" thickness around the skin. Turn oven to broil and place the rack about 6" below broiler. Brush potatoes allover with butter, sprinkle of s/p and garlic powder. Broil 6-8 min slightly golden and crispy. Add filling, sprinkle of cheese and bacon; broil 3-4 min to melt cheese. Serve w/ dollop sour cream and sliced green onions.

Make-ahead Tip: bake and scoop potatoes day before, then crisp and fill just before serving.

[Liz]

Crescent Roll Breakfast Hot Dish
Everything you like for breakfast, cream cheese, crescent rolls, baked w/ eggs, ham, cheese.

Ing 2-8oz cans crescent rolls 4 oz cr/cheese 6 lge eggs 1 c whole milk 2 c shredded colby jack and
cheddar 6-8 oz ham cubes 1-2 whole minced jalapeño deseeded 2 tsp freeze-dried parsley, sea s/p/

Method: Lightly butter 9x13 b/dish. Cut crescent rolls at perforations. Spread cr/cheese dollop on each triangle. Then rollup. Place evenly in dish, 2 columns of 8 rolls each. Now beat eggs and milk. Mix in shredded cheese, ham, jalapeño, parsley, s/p; will be chunky. Pour over crescent rolls evenly. W/ fork, gently distribute ing to edges; should just about cover rolls; some roll tops will be poking out. Bake 375 deg in middle oven rack 30-40 min; cook thru; will be puffy and golden brown. If browning too quickly, foil over. Serve hot.