Make One Great Dish: Loaded Potatoes
Twice-baked potatoes often take an unhealthy turn. Brimming with butter and sour cream, they’re loaded, all right, and not in a good (healthy) way. Our new spins on stuffed spuds bring fresh new flavors and not too much fat (only 11 grams or less per serving).
For each of the variations below: Preheat the oven to 425°F. Wash two large russet potatoes and pat dry. (Russets have a high starch content and are better for baking than red-skinned or Yukon Gold potatoes.) Rub the skins with olive oil and sprinkle with salt and pepper. Prick the potatoes with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350°F. Cut the potatoes into halves lengthwise. Scoop out the pulp, leaving about 1/4 inch of potato pulp on the skin. Place the scooped pulp in a large bowl and the skins on a baking sheet. Add the remaining ingredients to the pulp, mixing well. Pile into the potato skins. Bake about 15 minutes, until hot. Serves 4.
Photo by Mark Boughton Photography/Styling by Teresa Blackburn
Artichoke Swiss Stuffed Potatoes
1 (6-oz) jar marinated artichokes, chopped, plus 2 Tbsp of the marinade 4 oz Swiss cheese, shredded
1/2 cup chopped sun-dried tomatoes in oil 4 oz Fontina cheese, grated Chopped pepperoni (optional)
Broccoli Cheese Stuffed Potatoes
2/3 cup Alouette or Boursin cheese 1-1/2 cups broccoli or cauliflower florets, microwaved for 2 minutes
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