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
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.)