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31
strong simmer. Once simmering, cook partially covered, stirring
occasionally for about 10 to 15 minutes, until almost all the liquid is
absorbed by the couscous and the filling has a creamy consistency.
Remove the pan from the heat, stir in the apricots and pistachios and
cover. Let sit for 5 minutes.
4. Evenly divide the couscous mixture among the squash halves. Return
squash to the oven and bake at 350°F for 10 minutes, or until just
golden on top.
Nutritional information per serving:
Calories 388 (16% from fat) • carb. 72g • pro. 11g • fat 8g • sat. fat 1g
• chol. 14mg • sod. 618mg • calc. 108mg • fiber 8g
Twice-Baked Potatoes
Here we give you the groundwork for the classic twice-baked potato, but
you can top them with just about anything from shredded cheese and
chopped broccoli to salsa and sliced avocado.
Makes 6 servings
6 medium russet potatoes, scrubbed
1½ teaspoons olive oil
¼ cup plus 2 tablespoons whole milk
4 tablespoons unsalted butter, cut into 1-inch pieces
¼ cup crème fraîche
2 tablespoons chopped fresh chives
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Adjust the rack to position 3. Set the oven to Convection Bake at 400°F
for 40 minutes.
2. Using the tines of a fork, evenly prick each potato 6 to 8 times, on all
sides of the potatoes. Divide the oil evenly over the potatoes and rub
into the skins. Once oven is preheated, place the potatoes directly on
the rack and bake for allotted time, or until cooked through. Remove
and set aside until potatoes are cool enough to handle. Line the baking
pan with foil and set aside.
3. Slice off the top quarter of each potato* and scoop out the warm,
cooked flesh into a large bowl, leaving an
1
⁄8-inch-thick border of shell.
To the potato flesh, add the milk and butter. Using a potato masher,
mix together until smooth. Add the crème fraîche, chives, pepper and
salt. Continue to mash until completely combined. Divide the potato
mixture evenly to fill all the shells.
4. Set the oven to Bake with Convection at 350°F for 25 minutes. Set the
filled potatoes on the prepared baking pan and place into the oven, still
in position 3. Bake for the allotted time or until the tops are golden.
Note: Potatoes may be prepared a day ahead through step 3. Cover and
refrigerate. Bring to room temperature before baking.
*Do not toss the potato skin tops. They can be used for our to-die-for
Potato Skins on page 20.
Nutritional information per potato:
Calories 271 (38% from fat) • carb. 38g • pro. 5g • fat 11g • sat. fat 7g
• chol. 29mg • sod. 309mg • calc. 53mg • fiber 5g
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