Super Bowl Snacks


Raspeberry Chipotle Buffacue Tenders
1 c. all-purpose flour
2 lb. chicken tenders
3 c. panko breadcrumbs
3 large eggs, beaten
1/3 c. buffalo sauce
1/3 c. raspberry Chipotle sauce
1/4 c. bourbon barbecue sauce
1/2 tsp. garlic powder
1 tbsp. finely chopped chives
Parmesean Ranch dressing, for serving (optional)

Ridiculously Loaded Baked Potato
4 russet potatoes, scrubbed and dried thoroughly
extra-virgin olive oil
4 oz. bacon, cut into 1/4" pieces
1 c. diced Italian sausage (cooked)
1 c. Grated 3 Cheddar Cheese Blend
1/2 c. Avocado Ranch Dressing
2 scallions, thinly sliced


Raspeberry Chipotle Buffacue Tenders
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. In a large resealable Ziplock bag, combine flour and chicken. Shake until fully coated.
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip chicken in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet. Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, combine raspberry Chipotle sauce, buffalo sauce, barbecue sauce, and garlic powder. Bring to simmer then remove from heat.
Transfer baked chicken to a large bowl and toss with sauce. Return to baking sheet and broil for 2-3 minutes. Garnish with chives and serve with ranch, if desired.

Ridiculously Loaded Baked Potato
Preheat oven to 425º. Place potatoes in a dish and prick with a fork all over. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 10 to 15 minutes.
Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.
When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove inside of potatoe, leaving a 1/4" thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes on each side.
Reduce oven temperature to 375º. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, Italian sausage, a little more cheese and scallions. Serve immediately with Avocado Ranch dressing (if desired).