13
Herb Roasted Potato Wedges
Don’t quite have time to bake potatoes? Try Herb Roasted Potato Wedges.
Makes 1 to 2 side dish servings
1
russet potato, about 10 ounces (284 g)
1
⁄
2
tablespoon (7 ml) extra virgin olive oil
1
⁄
4
teaspoon (1 ml) dry herbs (thyme, rosemary, basil, oregano,
savory)
1
⁄
4
teaspoon (1 ml) kosher salt
Preheat toaster oven to 425°F (220ºC). Line the baking pan with aluminum
foil.
Cut potato in half lengthwise. Cut each half into four equal wedges. Toss
potato wedges in olive oil, herbs and salt. Arrange on prepared pan and
bake for 35 to 40 minutes until potato wedges are browned, crispy and
tender. Serve hot.
Nutritional information per serving:
Calories 142 (22% from fat) • carb. 26g • pro. 3g • fat 4g
• sat. fat 0g • chol. 0mg • sod. 175mg • calc. 14mg • fiber 2g
Baked Potatoes
Makes 4 servings
4
Idaho or russet potatoes, about 7-8 ounces (198 - 227 g) each
1
teaspoon (5 ml) good quality olive oil
Preheat toaster oven to 400°F (200ºC). Scrub potatoes and dry well. Prick
randomly with the tines of a fork or point of a sharp knife. Rub each with
1
⁄
4
teaspoon (1 ml) olive oil.
Bake potatoes directly on the rack for 1 hour, until skins are slightly crispy
and interiors are soft and easily pierced with a knife. Remove from oven.
To serve, pinch top open. Fluff interiors with a fork and serve with preferred
topping – butter, extra virgin olive oil, margarine, sour cream, plain yogurt,
etc. Add salt, pepper and seasonings to taste.
Nutritional information per potato:
Calories 167 (7% from fat) • carb. 36g • pro. 4g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 12mg • calc. 14mg • fiber 3g
Twice Baked Sour Cream
& Chive Potatoes
Makes 4 servings
4
Idaho or russet potatoes, about 7- 8 ounces (198 - 227 g) each
1
⁄
3
cup (75 ml) lowfat milk
1
tablespoon (15 ml) + 1 teaspoon (5 ml) unsalted butter
1
⁄
2
cup (125 ml) sour cream or lowfat sour cream
1
⁄
4
teaspoon (1 ml) kosher salt
1
⁄
4
teaspoon (1 ml) freshly ground pepper (black or white)
4
tablespoons (60 ml) chopped fresh chives, divided
Prepare and bake potatoes as in preceding Baked Potatoes recipe, but do
not pinch open – just slit slightly with a knife to allow steam to vent. When
cool enough to handle, cut off top quarter of each potato and scoop out
cooked potato, leaving a
1
⁄
4
-inch-thick (0.63 cm) potato shell. Reserve
cooked potato and skin shells.
Preheat toaster oven to 375°F (190ºC).
Place cooked potato in a medium bowl. Add milk and 1 tablespoon (15 ml)
butter. Using a potato masher or hand mixer, mash/beat until smooth. Add
sour cream, salt, pepper, and chives. Mash/beat to combine completely.
Generously fill the potato shells with sour cream and chive potato mixture.
(Potatoes may be prepared a day ahead to this point – cover and
refrigerate.) Arrange potatoes on baking tray (can be lined with a sheet
of aluminum foil). Melt 1 teaspoon (5 ml) of butter and drizzle on potatoes.
Bake for 30 to 40 minutes (add 5 to 10 minutes to baking time if potatoes
were prepared ahead and refrigerated), until potatoes are hot and golden
on the tops. Sprinkle hot potatoes with remaining tablespoon (15 ml) of
chopped chives to serve.
Nutritional information per potato:
Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g
• sat. fat 6g • chol. 25mg • sod. 121mg • calc. 76mg • fiber 3g
