BASIC BAKED POTATOES
Makes 4.
• 4 Russet potatoes
Directions
Place an oven rack in the center of the oven. Heat the oven to 400 degrees. Prick the potatoes with the tip of a sharp knife.
Place the potatoes in the hot oven and bake for about 1 hour, or until the knife can easily pierce through the potato.
Nutrition information per 1 medium potato with skin:
Calories 160 Fat 0 g Sodium 17 mg Saturated fat 0 g
Carbohydrates 37 g Calcium 26 mg
Protein 4 g Cholesterol 0 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 1/2 bread/starch.
BAKED, STUFFED POTATOES WITH BACON, CABBAGE AND CHEESE
Makes 4 to 8.
• 4 baked potatoes
• 8 slices bacon
• 4 tbsp. butter, divided
• 1 medium onion, chopped
• 2 c. shredded cabbage
• 4 to 6 tbsp. milk
• 2 c. shredded sharp Cheddar cheese
• Salt and freshly ground black pepper to taste
Directions
When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl.
Fry the bacon in a sauté pan over medium heat for 8 to 10 minutes or until the bacon is browned and crispy. Remove the bacon and crumble the strips into the bowl with the potatoes. Discard all but 1 tablespoon bacon fat from the pan.
Add 2 tablespoons butter and melt over medium heat. When the butter looks foamy, add the onion and cabbage and cook, tossing the vegetables frequently, about 8 minutes or until the cabbage is wilted and lightly browned. Add the vegetables to the potatoes.
Add the remaining 2 tablespoons butter to the bowl. Gently mash the potatoes with the vegetables and butter. Mix in enough of the milk to achieve a moist and tender consistency. Fold in most of the grated cheese. Season to taste with salt and pepper.
Spoon the mixture back inside the potato skins, dividing equally. When ready to bake, heat the oven to 375 degrees. Place the filled potato skins on a cookie sheet, sprinkle equal amounts of the remaining cheese on top of each potato and bake for about 15 minutes or until hot and the skins are crispy.
Nutrition information per potato half:
Calories 317 Fat 20 g Sodium 430 mg
Carbohydrates 22 g Saturated fat 11 g Calcium 185 mg
Protein 13 g Cholesterol 56 mg Dietary fiber 3 g
Diabetic exchanges per serving: 1 1/2 bread/starch, 1 high-fat meat, 2 1/2 fat.
BAKED, STUFFED POTATOES WITH CREAM CHEESE AND CHIVES
Makes 4 to 8.
• 4 baked potatoes
• 3 tbsp. cream cheese
• 2 tbsp. butter
• 4 to 5 tbsp. milk
• Salt and freshly ground black pepper to taste
• 2 tbsp. chopped chives
Directions
When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl. Add the cream cheese and butter, and mash into the potatoes. Mix in enough of the milk to achieve a moist and tender consistency. Season to taste with salt and pepper. Mix in the chives.
Spoon the mixture back in equal amounts inside the potato skins.
When ready to bake, heat the oven to 375 degrees. Place the filled potato skins on a cookie sheet and bake for about 15 minutes or until hot, with the skins crispy.
Variation: To make a less-caloric version: substitute 1 cup cottage cheese plus 1/2 cup skim buttermilk for the cream cheese, butter and milk.
Nutrition information per potato half:
Calories 128 Fat 5 g Sodium 55 mg
Carbohydrates 19 g Saturated fat 3 g Calcium 29 mg
Protein 3 g Cholesterol 14 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
BAKED, STUFFED POTATOES WITH FETA CHEESE AND SPINACH
Makes 4 to 8.
• 4 baked potatoes
• 2 tbsp. butter
• 2 tbsp. olive oil
• 1 large garlic clove, finely chopped
• 1 bunch fresh spinach, rinsed and dried
• 8 oz. crumbled feta cheese
• 11/2 tbsp. chopped fresh dill or 1 tsp. dried oregano
• 4 to 5 tbsp. milk
• Salt and freshly ground black pepper to taste
Directions
When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl. Add the butter and mash into the potatoes.
Heat the olive oil in a sauté pan over medium heat. Add the garlic and spinach and cook for 2 to 3 minutes until the spinach has wilted. Press the spinach to discard as much liquid as possible.
Chop the spinach and add to the potatoes. Add the feta cheese and dill or oregano and mix ingredients gently to distribute them evenly. Mix in enough of the milk to achieve a moist and tender consistency. Season to taste with salt and pepper.
Spoon the mixture back inside the potato skins in equal amounts. When ready to bake, heat the oven to 375 degrees. Place the filled potato skins on a cookie sheet and bake for about 15 minutes or until hot, with the skins crispy.
Nutrition information per potato half:
Calories 218 Fat 13 g Sodium 366 mg
Carbohydrates 21 g Saturated fat 7 g Calcium 180 mg
Protein 7 g Cholesterol 33 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1/2 medium-fat meat, 2 fat.
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