11
the bottom of the baking tray, but can have more or less
depending on how many mouths you need to feed)
²∕³
cup refried beans (about ½ can)
1
jalapeño pepper, thinly sliced
2
green onions, thinly sliced
2
scallions, thinly sliced (white and green parts)
½
cup sliced black olives (these can be purchased pre-sliced
in a can. Be sure to drain them first)
1
cup shredded Cheddar (about 3 to 4 ounces)
1. Line the baking pan with aluminum foil. Evenly distribute the chips on
top of the prepared pan. Distribute the remaining ingredients over the
chips, as evenly as possible, in the order listed.
2. Set the Toaster Oven Broiler to broil on the Broil setting.
3. Insert the pan into the upper position. Broil in the preheated oven for
about 4 to 5 minutes, or until the cheese is fully melted. Serve
immediately.
Nutritional information per serving:
Calories 344 (48% from fat) • carb. 37g • pro. 9g • fat 19g
•
sat. fat 5g • chol. 17mg • sod. 421mg • calc. 132mg • fiber 3g
Twice-Baked Potatoes
During the holidays and other dinner parties, oven space and time
can be scarce. This delicious side dish frees up your main oven
for larger items like a turkey or roast.
Makes eight servings
4
Idaho or russet potatoes (10 to 12 ounces each), scrubbed
1
teaspoon olive oil, divided
²∕³
cup low-fat milk
2
tablespoons unsalted butter, plus 1 teaspoon for finishing
½
cup sour cream
½
teaspoon kosher salt
½
teaspoon freshly ground black pepper
¼
cup chopped fresh chives
1. Rub each potato with ¼ teaspoon of olive oil, and then evenly prick
about 6 to 8 times with a fork. Put the rack of the Toaster Oven Broiler
in the lower position. Place potatoes directly on the rack. Set to 400°F
on the Bake setting and bake for about 55 to 60 minutes. Remove and
let cool slightly.
2. When potatoes are cool enough to handle, halve each one and scoop
out cooked potato, leaving a ¼-inch-thick potato shell. Reserve skin
shells.
3. Place cooked potato in a medium bowl. Add milk and 2 tablespoons of
the butter. Using a potato masher or hand mixer, mash/beat until
smooth. Add sour cream, salt, pepper and chives. Mash/beat to
combine completely.
4. Generously fill the potato shells with potato mixture. (Potatoes may be
prepared a day ahead to this point – cover and refrigerate. Bring to
room temperature before baking.)
5. Line the baking pan with aluminum foil. Arrange potatoes on prepared
pan. Melt remaining teaspoon of butter and drizzle on potatoes. Put
the pan in the lower position and set to 375°F on the Bake setting.
Bake for 35 to 45 minutes, until potatoes are hot and golden on the
tops.
Nutritional information per serving:
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g
•
sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g
