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11
1. Line the baking pan with aluminum foil. Evenly distribute the chips on top of
the prepared pan. Distribute the remaining ingredients over the chips, as
evenly as possible, in the order listed.
2. Set the Toaster Oven Broiler to Broil on the Broil setting.
3. Insert the pan into the upper position. Broil in the preheated oven for about 4
to 5 minutes, or until the cheese is fully melted. Serve immediately.
Nutritional information per serving:
Calories 344 (48% from fat) • carb. 37g • pro. 9g • fat 19g •
sat. fat 5g • chol. 17mg • sod. 421mg • calc. 132mg • fiber 3g
Twice-Baked Potatoes
During the holidays and other dinner parties, oven space and time
can be scarce. This delicious side dish frees up your main oven
for larger items like a turkey or roast.
Makes eight servings
4 Idaho or russet potatoes (10 to 12 ounces each), scrubbed
1 teaspoon olive oil, divided
²∕
³
cup low-fat milk
2 tablespoons unsalted butter, plus 1 teaspoon for finishing
½ cup sour cream
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh chives
1. Rub each potato with ¼ teaspoon of olive oil, and then evenly prick about 6
to 8 times with a fork. Put the rack of the Toaster Oven Broiler in the lower
position. Place potatoes directly on the rack. Set to 400°F on the Bake setting
and bake for about 55 to 60 minutes. Remove and let cool slightly.
2. When potatoes are cool enough to handle, halve each one and scoop out
cooked potato, leaving a ¼-inch-thick potato shell. Reserve cooked potato
and skin shells.
3. Place cooked potato in a medium bowl. Add milk and 2 tablespoons of the
butter. Using a potato masher or hand mixer, mash/beat until smooth. Add
sour cream, salt, pepper and chives. Mash/beat to combine completely.
4. Generously fill the potato shells with potato mixture. (Potatoes may be
prepared a day ahead to this point – cover and refrigerate. Bring to room
temperature before baking.)
5. Line the baking pan with aluminum foil. Arrange potatoes on prepared pan.
Melt remaining teaspoon of butter and drizzle on potatoes. Put the pan in the
lower position and set to 375°F on the Bake setting. Bake for 35 to 45
minutes, until potatoes are hot and golden on the tops.
Nutritional information per serving:
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g •
sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g
Broccoli & Cauliflower Gratin
To make this recipe your own, substitute your favorite cheeses for the Cheddar.
Makes eight servings
Nonstick cooking spray
2½ pounds broccoli and cauliflower florets (a mix of the two, amounts
needn't be equal)
1 garlic clove, finely chopped
½ medium onion, finely chopped
1 teaspoon extra virgin olive oil
½ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
2 cups shredded Cheddar, divided
¾ cup panko breadcrumbs, divided
¼ cup grated Parmesan
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
2. In a large stockpot, bring salted water to a boil. Add broccoli and cauliflower
and cook 2 to 3 minutes, until bright and just tender. Immediately put
vegetables into a large bowl of ice water. Drain and reserve in a large mixing
bowl.
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