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Twice Baked Sour Cream
& Chive Potatoes
Makes 4 servings
4 Idaho or russet potatoes, about 7–8 ounces each
1
⁄3 cup lowfat milk
1 tablespoon + 1 teaspoon unsalted butter
½ cup sour cream or lowfat sour cream
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper (black or white)
3 tablespoons + 1 tablespoon chopped fresh chives
Prepare and bake potatoes as in previous recipe, but do not pinch
open – just slit slightly with a knife to allow steam to vent. When cool
enough to handle, cut off top quarter of each potato and scoop out
cooked potato, leaving a ¼-inch-thick potato shell. Reserve cooked
potato and skin shells. Preheat toaster oven to 375°F on bake setting.
Place cooked potato in a medium bowl. Add milk and 1 tablespoon butter.
Using a potato masher or hand mixer, mash/beat until smooth. Add sour
cream, salt, pepper, and 3 tablespoons chives. Mash/beat to combine
completely. Generously fill the potato shells with sour cream and chive
potato mixture. (Potatoes may be prepared a day ahead to this point
– cover and refrigerate.) Arrange potatoes on baking tray (can line with a
sheet of aluminum foil). Melt remaining teaspoon of butter and drizzle on
potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes to baking time if
potatoes were prepared ahead and refrigerated), until potatoes are hot and
golden on the tops. Sprinkle hot potatoes with remaining tablespoon
of chopped chives to serve.
Nutritional information per serving (8-ounce potato):
Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g
• chol. 25mg • sod.121mg • calc. 76mg • fiber 3g
Herb Roasted Sweet Potato Wedges
Sweet potatoes are one of the most nutritious vegetables –
and they are delicious when roasted with olive oil and herbs.
Makes 2 to 4 side dish servings
cooking spray
2 sweet potatoes, about 1 pound total
1 tablespoon extra virgin olive oil
½ teaspoon dry herbs (thyme, rosemary, basil, oregano, savory)
½ teaspoon kosher salt
Preheat toaster oven to 425°F on bake setting. Line the baking pan with
aluminum foil. Lightly coat with cooking spray.
Scrub the sweet potatoes and trim as necessary; do not peel. Cut potato in
half lengthwise. Cut each half into four equal wedges. Toss potato wedges
in olive oil, herbs and salt. Arrange on prepared pan and bake for 20 to 25
minutes until potato wedges are tender, browned and crispy. Serve hot.
Note:
You may also prepare this recipe using russet potatoes, new red or
white potatoes, or Yukon Gold potatoes. Cooking times will vary depending
on potato used.
Nutritional information per serving (based on 4 servings):
Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g
• chol. 0mg • sod.176mg • calc. 20mg • fiber 4g
15
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