Sunday, November 7, 2010

A New Take on Twice Baked Potatoes

Call me un-American, but I've never liked twice baked potatoes. Plus they're not very healthy and I was looking for something a little easier on the waistline...

I finally came across an idea that, after tinkered with, came out simply delightful.

There are two variations, one for grownups (savory salsa filling) and one for the littles (cottage cheese and fruit).

To bake your potatoes, puncture them with a fork a few times, rub in oil and salt and bake in the oven at 400 degrees for an hour.

Let them cool a bit, then slice them in half, scoop out the insides (reserving for mashed potatoes?) and turn the halves skin-side-up. Cook another 10 minutes or until crispy. Let cool.

Savory Salsa Filling

For the first variation, combine 1/2 cup mashed mixed beans, 2 green onions, chopped, 1 chopped tomato, 1/2 tsp. cumin, 1/2 tsp. lemon juice, salt, pepper and 1 clove crushed garlic with 3 tbsp. salsa. Line the potato halves with fresh spinach leaves and fill with topping.

Cottage Cheese and Fruit Filling

Sweet and savory at the same time! Add 1 chopped apple to 1/2 cup cottage cheese and toss in 2 chopped stalks of celery. Mix well and fill the potato cups.

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