Tuesday, May 31, 2011

Twice Baked Potatoes


Last Wednesday I came home from work to the delightful site of our second delivery of "Farm Fresh To You" produce. I know it's just vegetables but there is something about a big box with unknown contents that feels like Christmas! I ooohed and awwed aloud as I pulled out peaches, corn on the cob and various other seasonal treasures. We are definitely loving this gift and Nic decided that my ridiculous reactions to the deliveries in themselves would make a second subscription worthwhile. Finally at the bottom of the box I pulled out a bag of mini potatoes and immediately thought of a few fun possibilities. I ended up using the potatoes a few nights later in a spin on twice baked potatoes that turned out quite tasty. A typical twice-baked potato recipe calls for massive amounts of butter and sour cream but clearly that's not my style so I remembered my mom's favorite trick of mixing in cottage cheese and chives with our potatoes. The dish turned out tasty and homey and was a perfect side for my slow cooker BBQ chicken. Usually twice baked potatoes are served stuffed back in their own skin but since these guys were little and thin skinned I served them in my adorable mini tart dishes.

Here's the easy recipe for the next time you need some comfort food without the added fat!


Healthy Twice Baked Potatoes

Ingredients - Makes 3 servings
6-7 mini potatoes or 2 big potatoes
1/2 cup cup finely chopped chives
1 cup low fat cottage cheese (I used 2% organic from Trader Joes)
1/3 cup low fat shredded cheese

-Preheat oven to 350 degrees
-Clean potatoes well and peel if they are thin skinned, if they are big guys with thick skin you can just leave the skin on.
-Poke holes in your potatoes with a fork
-Bake for about 40 minutes or until it's really easy to slide your fork into it. Keep the oven on and turn it up to 375 degrees.
-Put the cottage cheese and chives into a big bowl. Add the potatoes once they are baked. For thick -skinned big potatoes - just scoop out the insides into the bowl.
-Mash the potatoes with the cottage cheese and chives and sprinkle in plenty of salt and pepper to taste.
-Spoon the mashed mix into your baking dishes and top with a little sprinkle of shredded cheese
-Bake for about 18 minutes or until the edges of the dish are just turning golden and the cheese is melted.
-Eat and enjoy!

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