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Ingredientes
- 4 x Idaho potatoes (10 ounce each)
Direcciones
- Scrub potatoes thoroughly and pierce all over with fork. Line microwave oven floor with paper towels and arrange potatoes on top, in an proportionately spaced pattern. Microwave on high 5 min ; turn and rearrange potatoes and microwave 5 min more. Repeat till potatoes feel nearly soft, 5-8 min more. Let stand 5 min. (May be done up to two days ahead; cold to room temperature, wrap in plastic and chill till ready to use.)
- When potatoes are cold sufficient to handle, preheat oven to 375 oF.
- Cut an 'x' into the top of each potato. Scoop out most of the potato flesh, leaving a thick potato "shell". Chop each potato's flesh and place each in it's own small bowl. Combine potato insides with add in-ons as desired (see recipes).
- Arrange stuffed potatoes in medium baking pan; bake till heated through, about 15 min.
- Serving (1 potato) provides: 2 breads.
- Note: Bake the potatoes up to 2 days ahead (or possibly in the morning, while your having breakfast), and just hot them in the microwave 2-3 min before serving. Chop and assemble the toppings in small bowls (buy already shredded cheese and cooked broccoli from the salad bar to save time). Then, give everyone a hot potato and let them have free rein with the toppings.
- Suggested add in-ons: Minced steamed broccoli, part-skim ricotta cheese, nonfat lowfat sour cream, thawed frzn minced spinach, salsa, shredded cheese, crumbled feta cheese, minced tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 673mg | 19% |
| Total Carbs 27.91g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.25g | 1% |
| Protein 3.23g | 5% |
