17
Twice Baked Sour Cream
& Chive Potatoes
Makes 4 servings
4
Idaho or russet potatoes, about 7-8 ounces each
¹⁄
3
cup lowfat milk
1
tabl 1 teaspoon unsalted butter
½
cup sour cream or lowfat sour cream
¼
teaspoon kosher salt
¼
teaspoon freshly ground pepper (black or white)
3
table 1 tablespoon chopped fresh chives
Prepare and bake potatoes as in Baked Potatoes (previous 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 ¼-inch-thick potato shell . Reserve
cooked potato and skin shells . Using rack position B, preheat toaster
oven to 375°F .
Place cooked potato in a medium bowl . Add milk and 1 tablespoon
butter . Using a potato masher or hand mixer, mash/beat until smooth .
Add sour cream, salt, pepper, and 3 tablespoons 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
line with a sheet of aluminum foil) . Melt remaining teaspoon of butter
and drizzle on potatoes . Bake for 35 to 45 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 of chopped chives to serve .
Nutritional information per serving (8-ounce potato):
Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g
• chol. 25mg • sod. 121mg • calc. 76mg • fiber 3g
herb Roasted Sweet Potato Wedges
Sweet potatoes are one of the most nutritious vegetables – and they are
delicious when roasted with olive oil and herbs .
Makes 2 to 4 side dish servings
cooking spray
2
sweet potatoes, about 1 pound total
1
tablespoon extra virgin olive oil
½
teaspoon dry herbs (thyme, rosemary, basil, oregano,
savory)
½
teaspoon kosher salt
Using rack position A, preheat toaster oven to 425°F . Line the baking
pan with aluminum foil . Lightly coat with cooking spray .
Scrub the sweet potatoes and trim as necessary; do not peel . Cut each
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 20 to 25 minutes until potato wedges are tender, browned and
crispy . Serve hot .
Note: You may also prepare this recipe using russet potatoes, new red
or white potatoes, or Yukon Gold potatoes . Cooking times will vary
depending on potato used .
Nutritional information per serving (4 servings):
Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g
• chol. 0mg • sod. 176mg • calc. 20mg • fiber 4g
