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7
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)
1 teaspoon olive oil, divided
²
³
cup lowfat milk
2 tablespoons unsalted butter, plus 1 teaspoon for finishing
½ cup sour cream
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh chives
1. Preheat the toaster oven to 400°F on the Bake setting with the rack in
position B.
2. Rub each potato with ¼ teaspoon of olive oil, and then evenly prick about 6 to
8 times with a fork. Place potatoes directly on the rack and bake for about 55
to 60 minutes. Remove and let cool slightly. Reduce oven temperature to
375°F.
3. 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.
4. 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.
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. 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 sea or 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.
3. Preheat the toaster oven to 400°F on the Bake setting with the rack in
position A.
4. Line the baking pan with aluminum foil. Toss the garlic and onion with the
olive oil and a pinch each of the salt and pepper. Put on the prepared pan in
the preheated oven and roast for 8 to 10 minutes.
5. Add the roasted garlic and onion to the bowl with the blanched vegetables.
Add the remaining salt and pepper, half of the Cheddar and half of the
breadcrumbs. Toss to fully combine.
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