I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Friday, June 25, 2010

Twice-Baked Potatoes “Potato Boats” (The Sneaky Chef)

6 large russet potatoes, scrubbed

½ -1c white puree*

1 c grated cheddar cheese

¼ c butter

¼ c low-fat sour cream

1 tsp salt

Cheddar cheese

2 Tbsp fresh chives, chopped (optional).

Preheat oven to 450°. Wash potatoes and prick several times with a fork. Wrap with foil and bake on oven rack for 50-60 min until tender. Remove potatoes from the oven and set aside until cool enough to handle. Turn oven to high broil. Cut potatoes in ½ lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact. Mash potatoes lightly with a fork, adding the white puree, cheese, butter, sour cream and salt. Refill the shells with the potato mixture, mounding slightly. Sprinkle cheese on top of each potato. Place on a cookie sheet and broil about 6” from the heat for 8-10 min until bubbly brown. Serve immediately.

*white puree = 2 c cauliflower florets, 2 sm-med zucchini peeled and chopped, 1 tsp fresh lemon juice, 3-4 Tbsp water. Steam cauliflower 10-12 min or till very tender. Pulse raw, peeled zucchini with lemon juice only. Drain cooked cauliflower and add to food processor w/2 Tbsp water. Add more if needed. Use in 3 days or freeze ¼ c portions. (Makes 2 c puree.)

*white bean puree: 15-oz can white beans, 2 Tbsp water: rinse and drain beans. Blend in food processor with 2 Tbsp water until smooth. Add more water if needed until no flecks of whole beans are visible. Store up to 3 days in fridge or freeze ¼ c portions. (Makes 1 c puree.)

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