If you're looking for a reasonably healthy snack to munch on during Sunday's big game, this is it. Russet potatoes are on sale, 2 (5 pound bags) for $4 at Busch's — another good excuse for making them.

I love chipotles, which are smoked jalapeno peppers, but the labels should come with a warning: These babies are really hot! Wear plastic gloves when handling them and only add to taste in 1/4 teaspoon increments.

I used canned chipotles, found in Hispanic sections of most groceries. I purée and freeze the leftovers in a plastic bag. It's easy to chip off a bit of chipotle ice whenever you want to add smokey heat to a recipe.

Yield: 12 potato skins
Cost: Approx. $7.00
Active time: 25 minutes
Bake times: 55 minutes

Ingredients

6 small Idaho potatoes (approx. 3 1/2-inch length)
Canola, vegetable or grape seed oil as needed
1 teaspoon minced garlic
1/2 teaspoon to 1 tablespoon minced chipotle chili pepper
3/4 pound ground chicken breast
3 tablespoons sliced scallions
3/4 cup cooked small white beans*
1/3 cup sour cream
1 1/2 cups grated sharp cheddar cheese, divided

Directions

1. Preheat oven to 375Ëš.
2. Brush potatoes with oil and lightly season with kosher salt. Bake on the middle rack of the oven 30 minutes. Remove from oven. With a fork, pierce each potato in two places and return to oven for 15 minutes.
3. While potatoes are baking, over medium-low heat, heat 1 tablespoon oil in a large sauté pan. Sauté garlic about 2 minutes then stir in 1/2 teaspoon chipotle peppers.
4. Add ground chicken and brown 4 minutes until just cooked through, breaking up chicken into small pieces as they are cooking.
5. Drain excess oil and place chicken mixture in a large bowl. When cooled slightly, stir in 2 tablespoons of scallions, beans, sour cream and 3/4 cup shredded cheese. Season mixture to taste with kosher salt and additional chipotle pepper to taste, if desired.
6. If potatoes are less than 3 1/2 inches in length, with a sharp knife, cut lengthwise down the center. (If potatoes are larger, cut into three lengthwise pieces. You will have two shallow ends and a middle section which you can save for another preparation, such as hash browns.) Using a small spoon or melon baller, scoop out the flesh of each skin leaving a 1/4-inch shell on each potato skin.
7. Increase oven temperature to 450Ëš. Place the potato skins on a foil lined baking sheet and stuff with chicken mixture. Sprinkle with remaining cheese. Bake about 8-10 minutes, or until cheese is melted and bubbly. Place potato skins on platter, sprinkle with remaining scallions and serve.