Baked: Twice-Baked Potatos
Subject: Twice-Baked Potatos
Newsgroup: rec.food.cooking
From: carrie at kestrel.umd.edu (Carrie Leonard)
Date: Sun, 31 Mar 1996 19:16:00 GMT
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Okay, the basic process for making these seems straight-forward. But does anyone know of any stuff I can bake them with that's semi-low-fat? I'm thinking broccoli and low-fat cheese. Any other suggestions?
From: marcella_tracy at taligent.com (marcella tracy)
Date: Mon, 01 Apr 1996 09:56:20 -0800
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When I'm trying to be healthy, instead of the usual butter, milk and cheese, I whip the potatoes with 2% milk and a head of roasted garlic (I usually do 4 potatoes at a time) They're pretty good that way.
From: robinc at oanet.com (robinc)
Date: 3 Apr 1996 18:28:00 GMT
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Try using buttermilk or low-fat or no-fat sour cream and some chopped green onion.
From: DGYL30A at prodigy.com (Anne Fitzhenry)
Date: 6 Apr 1996 05:08:36 GMT
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Try low-fat cottage cheese, grated parmesan, chopped green onions, a dash of white pepper, a good shake of basil, garlic powder and top with sweet Hungarian paprika.
From: karet at yrkpa.kias.com (karen j.)
Date: 11 Apr 1996 00:59:27 GMT
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Mash the insides of the potatoes and then stir in some Campbell's Cream of Celery Soup. Top with some butter and stick under the broiler to brown.
From: bac at ih.att.com (na8540700-Gentry)
Date: 1 Apr 1996 20:24:58 GMT
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I just made twice baked potatoes over the weekend -- I scoop out the potatoes and mix with no-fat sour cream, skim milk, a *little* bit of butter (I got to!), garlic salt, pepper, and reduced fat cheddar.
When I bake the potatoes prior to scooping, I spray each scrubbed spud with cooking spray and wrap in foil.
From: B. Burlingame (bburling at u.washington.edu)
Date: Mon, 1 Apr 1996 16:43:07 -0800
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Have you ever tried Molly McButter instead of the real thing, I use it when I am behaving, which is rare.
From: mouvedre at ix.netcom.com (BETH W SPROW)
Date: 3 Apr 1996 05:13:46 GMT
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I like to add chopped smoked salmon to my twice baked potatos (don't use cheddar cheese) and garnish with dill.
From: madelin at north.pacific.net (Madelin Holtkamp)
Date: 1 Apr 1996 22:15:55 GMT
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Other additions:
Finely diced lean ham
Cooked mushrooms
Low-fat ricotta
Any of a variety of fresh snipped herbs (parsley, tarragon, chervil and chives are my favorites, but not mixed)
A puree of garlic cloves stewed til soft
Chopped leftover cooked veg
Parmesan cheese - the good kind
Another way to make these more low fat is to mash the potatoes with potato water from another night, de-fatted broth, including bean broth, or water left over from cooking other grains.
From: vanessa at idirect.com (Vanessa Gruntz)
Date: 8 Apr 1996 01:18:57 GMT
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From Rose Reisman's Enlightened Home Cooking:
Greek Baked Stuffed Potatoes with Tomato, Olives and Cheese
Preheat oven to 425
3 medium baking potatoes
2 tsp vegetable oil
1 1/2 tsp minced garlic
2/3 cup chopped green peppers
1/2 cup chopped red onions
1 1/2 tsp dried oregano
2/3 cup chopped fresh tomatoes
1/3 cup chopped green onions (about 2 medium)
1/4 cup 2% yogurt
1/4 cup 2% milk
1 1/2 oz feta cheese, crumbled
Bake the potatoes for 45 minutes to 1 hour, or until easily piereced with the tip of a sharp knife.
Meanwhile, in a nonstick skillet, heat oil over medium heat. Add garlic, green peppers, red onions and oregano and cook for 7 minutes or until softened, stirring occassionally. Stir in tomatoes, black olives and green onions and cook for 1 minute more. Remove from heat.
When potatoes are cool enough to handle, cut in half lengthwise and scoop out flesh, leaving shells intact. Place shells on baking sheet. Mash potato and add yogurt, milk and 1 oz of feta. Stir in vegetable mixture.
Divide among potato skin shells, sprinkle with remaining feta and bake 15 minutes or until heated through.
Serves 6.