Tuesday, August 30, 2011

Appetizers=Dinner: Potato Skins and Artichoke and Shrimp Dip. Nom, nom

Who doesn't love some delicious, hand picking goodness for dinner?!  Well, we know we certainly love them, especially when they are homemade!

Last Friday Seth and I decided to stay in, watch Wizard People (best.), have a few drinks, and try a couple of new appetizer recipes: Potato Skins and Artichoke and Shrimp Dip...can we say YUMMMAY? Yummay.

Tater Skins:
Here's what you need:
  • 4 large baking potatoes, baked..we only used 3, we're not monsters here.
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled..we used 4, less calories kids.
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced..only on my half (You understand if you know Seth :) )
Here's what ya'll do:
1) Preheat oven to 475 degrees.
2) Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. *Note* Cook the innards now if you  want to save them.  We found out the yucky way that you can't save them, even for a day.
3) Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. 
4) Bake 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 your favorite toppings and dig in! Always a crowd pleaser :)
Artichoke and Shrimp Dip:
Here's what you need:
  • 1 cup shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 (14 ounce) can artichoke hearts, drained
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic salt
  • 1/2 cup mayonnaise..we substituted light cream cheese..again saving some calories!
  • 1 cup cooked and peeled shrimp...we used large fresh shrimp and cut them into pieces, but you can easily use tiny shrimp and not have to cut them, in fact I would suggest it, better appearance that way :)
  • paprika, for garnish
Here's what you do:  

1) Preheat oven to 350 degrees. 
2) In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts (tear artichoke hearts apart), green onions, garlic salt, mayonnaise (light cream cheese) and shrimp. Sprinkle with paprika. 
3) Bake for 20 minutes, or until bubbly, light brown, and your nose tells you so. 
                                                   Cheesy, shrimpy goodness right there :) 
Seth and I agreed the combination of these two recipes plus the Texas Chili champion 2010 recipe (we made this several weeks ago, best chilli ever, hands down.) would be absolutely ideal come football season.  Stay tuned for a post about the chilli...it truly is a pot of spicy wholesomeness!  Trying new chilli recipes is definitely something we could turn into a hobby :) 

Much love,
Seth and Colleen 

P.S. If anyone has a favorite recipe that we should try, let us know! Have a terrific Tuesday!


  1. I have two chili recipes I can share with you: (1) a veggie one that we put together in Mozambique (and I always end up seasoning to taste, even after adding what I think is the "right" amount of spices"; and (2) this super easy but yummy chili recipe. Oh - and I'll have to send you to the sweet potato and chickpea curry recipe too. So good!

  2. Please send the sweet potato and chickpea curry recipe! Sounds amazing!

  3. I love this! Yum, I'm sure it was quite good. Keep posting! And congrats on your j-o-b.