Getting ready for game day? Tailgate at home with these fun, bite-sized baked potatoes. Use the suggested toppings for a healthier option to the classic potato skin, or if you’re trying to maintain some normalcy this football season, feel free to pile on the cheese. 

These potatoes are inspired by recipe creator and author, Priya Krishna’s baked potatoes found in her cookbook Indian-ish. 

Serves 1-2

Ingredients

• 4 gold potatoes
• 1/4 cup dairy free yogurt 
• 1/2 tsp lemon juice
• 1 spring onion, chopped
• 1 cup of arugula
• 1 tsp smoked paprika
• handful of cilantro, chopped
• 1/2 cup of cooked spaghetti squash (optional for garnish)

Potatoes

1. Preheat the oven to 425 degrees Fahrenheit.
2. Wash and dry the potatoes and spread them out on a parchment lined baking sheet. Bake the potatoes for 35-45 minutes, or until they can easily be pierced with a fork. Once the potatoes have cooled down enough to handle, use a knife to cut an X or perpendicular slits half way down each potato. Pinch the bottom of the potato pulling the sides down so that the top with the slits opens up.
3. Mix the lemon juice and yogurt in a small bowl. Plate with a base of arugula followed by the potatoes. Dollop the yogurt onto the potatoes, add the spring onion, season with paprika and salt, and garnish with cilantro.

Spaghetti squash garnish 

1. Cook the spaghetti squash: Preheat oven to 400 degrees Fahrenheit. Cut 1 inch off the end of the spaghetti squash, place the now flat side face down on a cutting board, and then cut the squash in half vertically. Scoop out the seeds and lightly coat the inside of the spaghetti squash in olive oil. Cook in the oven in a baking pan with the cut side facing up for 40 minutes. Let it cool and then use a fork to scrape out the squash.
2. Create the garnish: Preheat oven to 200 degrees Fahrenheit (if doing this step soon after cooking the spaghetti squash, make sure the oven has cooled down). On a parchment lined baking sheet, add a forkful of the cooked spaghetti squash and use two forks to spread it out to create a thin even layer. Repeat this process until there’s no more space on the baking sheet. (Leftover spaghetti squash can be stored in the refrigerator.) Let it dehydrate in the oven for about 2 hours, checking in every 30 minutes. They’re ready once they’ve browned and can easily be lifted from the parchment. Serve on top of the potatoes if you’re feeling fancy.