Super Bowl spuds are a produce best buy this week with five-pound bags for 98 cents at Daiei, and $1.88 at Foodland.
Bowled over by bargain spuds
Green Bay Packers "cheesehead" fans can top potato-skin appetizers with grated Wisconsin cheeses, while New England Packers fans can chowder down with best-buy steamer clams for $1.97 a pound at Sack N Save.
Other produce bargains include vitamin C packed navel oranges for 48 cents a pound at Daiei, 49 cents at IGH (Independent Grocers of Hawaii) stores and 59 cents at Times. For 69 cents a pound, harvest papaya at Sack N Save, and broccoli at Star Markets.
Score with this recipe for lightly seasoned, crisp baked potato skins and a variety of toppings.
Half-Time Skins6 small potatoesBrush potatoes lightly with oil. Bake 45 minutes at 375 degrees.
1/2 cup vegetable or olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika or Cajun seasoning
Toppings: low-fat sour cream, sliced scallions, salsas, guacamole, grated Monterey jack or cheddar cheese, chili, caramelized onions, stewed tomatoes, peas or corn, ricotta cheese, hot pepper sauce
Cut potatoes in half and scoop out centers, leaving 1/4 inch of potato attached to skin. Reserve scooped-out potatoes for another use.
In a small bowl, combine salt, pepper and paprika; lightly brush interior of potatoes with oil and sprinkle seasoning. Bake skins at 375 degrees for 15 minutes or until golden brown. Serve with desired toppings.
Makes 2 dozen appetizers.
Approximate nutritional analysis per serving: 50 calories, 5 grams total fat, 1 gram saturated fat, no cholesterol, 45 milligrams sodium. *