Monday, September 17, 2012

Twice Baked Potatoes, a healthy upgrade

It was a classic 'what to make for dinner"moment the other night, I searched all of my ingredients on hand and came up with these baked and stuffed potatoes. These are close to the common ones you will find in restaurants but are not greasy and fatty with lots of cheap cheese. My version used only a little bacon and a touch of Parmesan cheese for flavor. To start I used russet potatoes wrapped in foil and baked at 400F for about a hour till soft and tender, next when they were cool to the touch they are cut in half and the inside potato pulp is scooped out and reserved, while the potatoes were cooking I shaved brussel sprouts and cooked them with olive oil, diced onions, garlic, chopped herbs and smoked bacon. The reserved potato pulp is mashed into the brussel sprout mixture with a sprinkle of Parmesan cheese. The hollow potato skins go back into the oven for about 15 minutes to brown and crisp up before being removed to be filled with the mashed potato, then back into the oven to brown on top with a drizzle of extra virgin olive oil. They are now ready to eat and served with a salad for a delicious and healthy meal.

Twice Baked Potatoes

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