Wednesday, October 1, 2014

Spicy Roasted Chickpeas

I have been on a snack kick lately. Normally I am not a muncher. I can take or leave chips and crackers. When I do get a case of the crunchy munchies, as I call them, I grab a few pistachios. They seem to satisfy that need to crunch without making me feel guilty for eating them. Oh don't get me wrong, there are times when I could tear the bottom out of a bag of cool ranch Doritos in a heart beat, but for the most part I am content with my faithful pistachios.For the most part.

Saturday, September 27, 2014

Devilish Potato Mummies #SundaySupper with Idaho® Potatoes

Today the Sunday Supper family has joined forces with the Idaho Potato Commision and is celebrating the Idaho® Potato in fun and spooky ways for Halloween.

This post is sponsored by the Idaho Potato Commission. All opinions are my own.

As much as I say Christmas is my favorite holiday, I have to admit that Halloween runs a very close second. I love the food and family time at Christmas, but Halloween has a special place in my heart! From the decorations, to the costumes, and parties, it is just one big ball o' fun. One of the things I love to do is to come up with Halloween themed food and drink. One year I made "Ghoulash", another I made The Vampire Kiss Martini, and then there were those creepy Goblin Eggs. Of course the kids loved those.

But this year the Sunday Supper team is working with Idaho® potatoes to come up with some creepishly fun potato-centric Halloween dishes for you, and I am sooooo exicted! I mean, who doesn't love a potato? Actually, in my family, if there is a potato dish on the table it is the first thing everyone goes for. I am a Midwest born girl and potatoes are pretty much in my DNA. They are so versatile. They can be hearty, or light, depending on how you prepare them. You can eat them for breakfast, lunch, and dinner, and to be honest I have done all three, on more than one occasion! 

But I really put my thinking cap on for this dish. I wanted something Halloween-ish and fun, yet it absolutely had to taste good too. I immediately went to one of my favorite ways to eat an Idaho® potato...baked. I have been known to make a meal out of just a baked potato, so I knew this would be a foundation that everyone would enjoy. From there I added a bit of spice and then of course CHEESE! Perfect right? I sure thought so. They are tasty, they are cute, how much better can it get?

Why choose Idaho you ask? Well, let me tell you! Between the rich soil, and crystal clear mountain water, and the growing season of warm days and cool nights, Idaho produces potatoes that are unique texture, taste and dependable performance. Potatoes are not only tasty, and versatile, they are good for you. Idaho® Potatoes are fat-free, cholesterol-free and a great source of Vitamin B6 and dietary fiber. They are also high in Potassium and Vitamin C.

Soooooo give me a big ol’ bag of Idaho® potatoes and I am a happy happy girl!

Devilish Potato Mummies

Bobbi's Kozy Kitchen
Published 09/28/2014
Devilish Potato Mummies


  • 2 large Idaho® potatoes
  • 3 tablespoons butter
  • 4 tablespoons fat free Greek yogurt
  • 1 tablespoon paprika
  • 1 teaspoon hot sauce (I use Frank's Red Hot)
  • Kosher salt
  • Cracked black pepper
  • Sliced black olives
  • 4 sticks of mozzarella string cheese


  1. Preheat oven to 350 degrees F
  2. Scrub the potatoes clean and place directly on the oven rack. Pierce each potato several times with a fork or sharp knife.
  3. Bake 1 hour and remove to cool until you can handle them.
  4. Cut each potato in half and carefully scoop out the insides into a medium bowl. Making sure to leave at least 1/4 inch on the potato skin.
  5. Stir in the butter, Greek yogurt, paprika, and hot sauce, salt, and pepper. Taste and adjust seasoning if needed.
  6. Place the potato skins on a baking sheet and scoop 1/4th of the potato mixture back into each skin.
  7. Lay strings of the mozzarella cheese across each potato in a zig-zag pattern. Making it look mummy-ish. Carefully place the olive "eyes" on the potatoes.
  8. Return to the oven and bake an additional 5 to 10 minutes, or just until the cheese begins to melt.
Prep Time: 00 hrs. 05 mins.
Cook time: 01 hrs. 10 mins.
Total time: 1 hrs. 15 mins.
Tags: Idaho® Potatoes, Greek yogurt, mozzarella cheese, #SundaySupper, side dish, Halloween,

To be sure you're getting genuine, top-quality Idaho Potatoes, look for the "Grown In Idaho" seal.

For more information about Idaho® potatoes , make sure to check out the Idaho Potato Commission’s
Website  | Twitter | Facebook | Pinterest | Instagram

And to find more spooktacular recipes follow the Sunday Supper Fun and Creepy Halloween Recipes Pinterest board.

Now check out the other frighteningly fabulous Idaho® Potato recipes from the Sunday Supper family...

Fun and Spooky Potato Savory Bites:

Fun and Spooky Potato Sweet Treats:

Like what you see?Let's stay connected!

Chocolate and Cookie Butter Marble Brownies

Well boys and girls, summer is officially over here in Western Washington. It has been in the low 60's and rainy all week. *sigh* It is such a trade off for me. I love the weekends being nice because that is when Kevin is off work. He works nights so we seriously see each other only in passing. He is going to bed when I am getting up and sleeps while I am up. We get a couple hours together at night and then he is back out the door to work as I am winding down for bed. So on the weekends we have really been enjoying grilling, smoking, and hanging out by the fire pit that he built for my birthday party. 

Thursday, September 25, 2014

Roasted Red Pepper and Garlic Hummus

I have really been trying to eat healthier *cough* minus the Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting *cough* lately, and one of the things I have been trying to cut back on is sandwiches. You know the big ol' sammich with meat and cheese and may.....YUM!!! Umm NO not YUM!! Bad....very very bad *sigh*  

Wednesday, September 24, 2014

Pumpkin Alfredo with Roasted Garlic and Mushrooms

I have been wanting to make this sauce for EVER. I am serious, it has been a couple of years I think. But, for whatever reason, I couldn't seem to get my OOMF going to get into the kitchen and make it. Which is seriously really weird because I have been making the regular version (minus the pumpkin) for years. And why do you not have this recipe on the blog Bobbi you ask. Hhhmmmm very good question. Possibly because when I do make it we eat it so fast it is impossible to take a photo of it.