Not-Your-Average Super Bowl Snacks

Elevate your game day menu with these seriously delicious recipes.

Text and photography by Kate Bowler

It’s a big day for football fans, but it’s an even bigger day for snack lovers. Super Bowl Sunday is the perfect occasion for classic game day dishes like wings and nachos, but don’t be afraid to introduce your guests to some new culinary creations. When planning your menu, aim for a balance of flavors – from savory (like potato skins and queso, to spicy (buffalo chicken meatballs) and a bit of sweet too (like football marshmallows). Pace the serving of your dishes over the course of the game to keep food hot and your guests snacking. Try to keep foods snack-sized (serve handheld sliders rather than full-sized burgers) so guests can try a little bit of everything and comfortably eat in front of the game. 

All recipes by Kate Bowler,

Loaded Game-Day Potato Skins – Three Ways

Yield: 12 Servings


6 Medium russet potatoes

2 Slices of bacon

Leftover beef chili (optional)

Shredded cheddar cheese

Red onions


Corn chips

1 Cup of spinach

½ Cup of artichoke hearts

6 oz. Cream cheese

¼ Cup of mayonnaise

1 Clove of garlic

Cracked black pepper

¼ Cup of parmesan cheese

Crispy fried onions

Sour cream


Assorted toppings: jalapenos, red onions, black olives



Preheat the oven to 400 degrees and place 6 medium-sized potatoes on a baking sheet. Bake for about 1 hour, until cooked through and the skin begins to get wrinkly. 

While potatoes are cooking, prepare the toppings. For the classic potato skins: Dice and cook two slices of bacon until crispy, drain excess fat and set aside. Shred cheddar cheese, dice scallions, and scoop sour cream into a bowl. For the chili-cheese-corn-chip potatoes: Thaw leftover chili, shred cheese, dice red onions and scallions, and measure out corn chips. For spinach-artichoke potatoes: Combine spinach, artichokes, cream cheese, mayonnaise, garlic, and cracked black pepper in a small food processor. Measure out parmesan cheese and crispy fried onions. 

Once potatoes are fully cooked and removed from the oven, cut each potato in half lengthwise. Scoop out about half of the inside of the potato, reserve scooped potato flesh for another use. 

Fill one third of the potatoes with a sprinkle of cheddar cheese and the chopped pieces of crispy bacon. Fill another third of the potatoes with the leftover beef chili and top with cheddar cheese. Fill the remaining third of the potatoes with the spinach artichoke dip and sprinkle with parmesan cheese and crispy fried onions. 

Return the filled potato skins to the baking sheet and cook at 400 degrees for 10 minutes. Remove from the oven and garnish classic potato skins with sour cream and scallions, garnish the chili potato skins with corn chips, red onions and scallions. Black olives and jalapenos are other optional toppings you could add onto the potatoes. Garnish spinach artichoke potatoes with more parmesan cheese and cracked black pepper. Serve immediately, while hot.  

Buffalo Chicken Meatball Appetizer

Makes 16 pieces


1 Pound ground chicken

1/3 Cup of Panko bread crumbs

1 Large egg

1/4 Cup of shredded carrots, finely diced

2 Cloves of garlic, minced

1 Tbsp of scallions, diced

1 Tsp celery seeds

Salt and pepper

Non-stick cooking spray

1/2 Cup of hot sauce, divided (I use Frank’s Hot Sauce)

2 Tbsp of butter, melted

Blue cheese crumbles and dressing, for serving



Preheat the oven to 400 degrees. In a large bowl, combine ground chicken with panic and egg, diced shredded carrots, garlic, scallions, and celery seed. Add ¼ cup of hot sauce to the mixture and season with salt and pepper.

Use your hands to mix the chicken with the ingredients until just combined, and then form heaping tablespoon sized portions into meatballs (you should end up with about 16 pieces).

Arrange the meatballs on a large, rimmed baking sheet and spray the top of each meatball lightly with non-stick cooking spray. Chill the meatballs for 15 minutes in the fridge before placing in the 400-degree oven for about 18-minutes, and then turn the oven up to broil for 2 additional minutes.

Remove the meatballs from the oven and transfer to a large bowl; toss with melted butter and remaining 1/4 cup of hot sauce. 

Garnish with blue cheese crumbles and chopped scallions, serve warm with blue cheese dressing for dipping.

Green Chili Corn Queso Dip

Serves 6


8 oz Velveeta cheese

4 oz Can of chopped green chilies

1/2 Cup of corn salsa (I like Trader Joe’s)

1 Clove of garlic, minced

1/4 Sharp shredded cheddar cheese

Jalapeño, for garnishing

Pretzels or chips, for serving



In a small saucepan over low-medium heat, combine the velvet cheese, chopped green chilies, corn salsa, and minced garlic.

Stir continuously until the mixture is melted and nearly combined. Add the sharp shredded cheddar to the pot and continue to stir until the texture is smooth and fully melted.

Serve warm with pretzels or chips for dipping, garnish with slices of fresh jalapeño (optional).

Salted Caramel Football Marshmallows

Serves 6


3 Packets of plain gelatin

1.5 Cups granulated sugar

1 Cup dark corn syrup

1/4 Cup of cocoa powder

1 Tbsp of salted caramel syrup

1 Tbsp vanilla extract

Powdered sugar for dusting

White icing, for decorating



Combine gelatin with ½ cup of cold water in a stand mixer bowl.

On the stovetop, combine granulated sugar, corn syrup, cocoa powder, Salted Caramel Syrup, vanilla extract and ½ cup water in a saucepan over medium heat until the sugar dissolves and the syrup reaches 240 degrees.

Remove from heat and slowly pour the sugar syrup over the dissolved gelatin in the bowl of a stand mixer. Whip on medium-high speed until mixture thickens, for about 15 minutes.

Pour the mixture out into an 8 by 12 baking dish lined with parchment paper and lightly dusted with powdered sugar and allow to rest in the dish overnight.

Turn solidified marshmallows out onto a cutting board and cut with a football cookie cutter; decorate with white icing to create football laces. Serve in a steaming mug of hot chocolate.

Hoisin Chili Pulled Pork Sliders

Serves 4-6


For Hoisin Sweet
 Chili Sauce:

1/2 Cup sweet chili sauce

1/4 Cup of hoisin

1/4 Cup of sesame oil

1 Tbsp of soy sauce

1 Tsp of onion powder

1 Tsp of garlic powder


For Sweet Chili Slaw:

1/4 Cup of mayonnaise

1 Tbsp of red wine vinegar

1 Tsp of sesame oil

1 Tbsp of Sweet Chili Sauce

1 Tsp of honey

Bag of slaw mix

2 Tbsp of scallions, diced

Salt and pepper

For Serving:

Prepared Pulled Pork (Make in a smoker or slow cooker)

Slider Buns

Pickles, for serving



To make the Hoisin Sweet Chili Sauce: Combine sweet chili sauce, hoisin, sesame oil, soy sauce, onion and garlic powder in a small saucepan over medium heat. Stir to combine and cook until heated through. Simmer on low heat until ready to serve.

To make the Sweet Chili Slaw: Combine red wine vinegar, sweet chili sauce, sesame oil, honey, and mayo in a bowl. Whisk together to combine and toss with slaw and scallions. Season with salt and pepper and chill before serving.

Assemble the sandwiches on slider buns by layering the pulled pork with a drizzle of the Hoisin Sweet Chili Sauce and top with the sweet chili slaw. Serve with pickles and extra sauce on the side.

More recipes on our website. Check out more of Kate Bowler’s delicious culinary creations on Instagram:
@Domestikateblog and