As reported in the February issue of Redbook magazine, cookbook author Katie Wells (The Wellness Mama Cookbook), has a healthy Super Bowl appetizer that's scoring a touchdown with health-conscious home cooks.

Instead of serving loaded potato skins at your Super Bowl party, try Katie's more nutritious version. Slice three sweet potatoes into one-quarter-inch slices, toss them with one-quarter-cup of coconut oil and season with salt and pepper. Place the seasoned slices in a single layer on a large baking sheet and bake for 30 minutes at 425 degrees. Remove from the oven and let cool.

Scoop the flesh from two avocados into a bowl. Add three-quarters of a cup of jarred salsa and the zest and juice of one lime plus a half-teaspoon each of cumin, garlic powder and salt, then mash until combined. Chop eight slices of cooked, crispy bacon and stir into the guacamole.

Top each sweet potato chip with a scoop of the guacamole mixture and sprinkle with grated white cheddar cheese.