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Subject: Need recipe for tasty low-fat toppings for baked potatos
Newsgroups: alt.food.low-fat,rec.food.cooking,alt.support.diet,alt.food.fat-free

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From: piclistguy[at]yahoo.com (Sanjay Punjab)
Date: 1 Jan 2003 16:34:03 -0800
--------
I love baked potatos, but have a habit of using butter and cheeze on
them and or sour cream. I am trying to find a tasty low-fat topping
for potatos.
Non-fat sour cream, non fat cheeze and butter buds doesnt cut it.
Thanks

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From: Jill McQuown 
Date: Wed, 1 Jan 2003 18:49:13 -0600
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(snipping all the cross posting intended to incite a freakin riot by some
idiot)

'Non fat' as you know it and as *you* want it, does not cause flames.

8 oz. pkg. non-fat (Neufchatel) cream cheese
3 cloves garlic, minced
1/2 Tbs. finely minced chives or fresh parsley
celery salt
onion powder
paprika to taste

Let cream cheese stand at room temperature until soft. In a all mixing bowl,
blend together ingredients with a spoon until mixed thoroughhly. Cover and
chill.  Mixture keeps in the refrigerator when well covered about 2 weeks.
Excellent on baked potatoes or as a butter substitute on hot vegetables.
Also works as a spread on breads.

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From: Steve Knight 
Date: Thu, 02 Jan 2003 05:48:30 GMT
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what I get a kick out of all the carbs in the potato may be worse for you then
the fat you put on it. the combo though is really bad.

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From: Nancy Young 
Date: Thu, 02 Jan 2003 00:55:07 -0500
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Steve Knight wrote:
> what I get a kick out of all the carbs in the potato may be worse for you then
> the fat you put on it. the combo though is really bad.

See the latest food pyramid in Eating Well?  Eat all the vegetables
you want except for potatoes.  There were some other surprises there.
Like, how low on the pyramid fats were, meaning more fats.  I can 
get behind that, I don't believe in low fat.  I don't feel well when
I eat low fat.   

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From: Scott 
Date: Wed, 1 Jan 2003 19:23:18 -0600
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Try some Yukon gold's - they taste buttery naturally.  Just a little tiny
dab of butter/margarine & maybe some chives is all you need.  I just made
some last night.  Rinse well, dry and lightly coat with some vegetable oil.
I also put a little salt and garlic on the outside.  Baked @ 375 for about
50 minutes ( no foil wrap, just throw them in the oven )- yumm!

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From: Andrew. 
Date: Wed, 1 Jan 2003 20:32:21 -0500
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Hi, Sanjay.

Try low-fat ranch salad dressing or some other flavour.

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From: Carol Frilegh 
Date: Wed, 01 Jan 2003 20:45:38 -0500
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Chicken broth has a buttery quality that may help. Don't know why I'm
advising it as I use butter, olive oil and cheese liberally.

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From: Melissa 
Date: Thu, 02 Jan 2003 02:08:10 GMT
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My husband likes Fat Free Ranch dressing on his.  I have co-worker who likes
either mustard or salsa on hers.  Personally, I like the reduce fat
Breakstone's Sour Cream. I can do without the butter if I have that.

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From: sue at interport dot net (Curly Sue)
Date: Thu, 02 Jan 2003 02:11:02 GMT
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salsa?

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From: Lesanne 
Date: Thu, 02 Jan 2003 14:32:53 GMT
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Curly Sue wrote:
> salsa?

Heck I hesitated to say so, but I like that red cocktail sauce that people
use for shrimp :)

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From: Robbyn 
Date: Thu, 02 Jan 2003 10:45:47 -0500
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Lesanne wrote:
>Heck I hesitated to say so, but I like that red cocktail sauce that people
>use for shrimp :)

Ya know?  That's an interesting idea - would give things dome zip :)

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From: penmart01[at]aol.como (Sheldon)
Date: 02 Jan 2003 16:41:00 GMT
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Robbyn writes:
>Ya know?  That's an interesting idea - would give things dome zip :)

Horseradish on baked potato is good buy as a cream sauce (perhaps with yogurt),
but not in ketchup.

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From: Beverly 
Date: Thu, 02 Jan 2003 15:53:40 GMT
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Lesanne wrote:
>Heck I hesitated to say so, but I like that red cocktail sauce that people
>use for shrimp :)

My mother always put cocktail sauce on her salads :)

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From: Jean B. 
Date: Wed, 01 Jan 2003 21:24:45 -0500
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Sanjay Punjab wrote:
> I love baked potatos, but have a habit of using butter and cheeze on
> them and or sour cream. I am trying to find a tasty low-fat topping
> for potatos.
> Non-fat sour cream, non fat cheeze and butter buds doesnt cut it.
> Thanks

There are some nonfat nacho cheese/chile con queso products that are
decent on baked potatoes.  Guiltless Gourmet made (or makes?) one. 
Enrico's makes another.  I just picked up the latter brand, because my
store seems to have stopped carrying the former, which is what I have
used.  Where I shop, these are located near the salsas--which, BTW,
also make a good topping if you are in the mood for such.

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From: penmart01[at]aol.como (Sheldon)
Date: 02 Jan 2003 03:08:35 GMT
--------
Sanjay Punjab wrote:
>I love baked potatos, but have a habit of using butter and cheeze on
>them and or sour cream. I am trying to find a tasty low-fat topping
>for potatos.

Plain non-fat yogurt, as is or with herbs of choice... pile on a big blob,
you'll love it.

Of course a shovelful of fresh salsa is great on a baked potato.

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From: trayn 
Date: Wed, 1 Jan 2003 21:37:59 -0500
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Salt and vinegar.

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From: Melba's Jammin' 
Date: Wed, 01 Jan 2003 22:00:51 -0600
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Sanjay Punjab wrote:
> I am trying to find a tasty low-fat topping
> for potatos.
> Non-fat sour cream, non fat cheeze and butter buds doesnt cut it.

Have you subbed yogurt for the sour cream?  You may just have to learn 
to like something.  :-/  Do it and eventually your preference may change.

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From: DFig 
Date: Wed, 1 Jan 2003 22:28:00 -0600
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How about using some salsa?  Low-fat cottage cheese or non fat yogurt is
good and then you can put some salsa on top.  When I first saw it I thought
it sounded/looked disgusting, but it was actually quite tasty.  Gives it a
little zip.

Diane

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From: penmart01[at]aol.como (Sheldon)
Date: 02 Jan 2003 04:38:52 GMT
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DFig writes:
>How about using some salsa?  Low-fat cottage cheese or non fat yogurt is
>good and then you can put some salsa on top. 

I don't think topping potatoes is a good way for you to learn how to read.

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From: jammer 
Date: Wed, 01 Jan 2003 23:55:43 -0600
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DFig wrote:
>How about using some salsa?  Low-fat cottage cheese or non fat yogurt is
>good and then you can put some salsa on top.  When I first saw it I thought
>it sounded/looked disgusting, but it was actually quite tasty.  Gives it a
>little zip.

vegetarian chili

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From: Quasinerd 
Date: Thu, 02 Jan 2003 05:55:51 GMT
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Sanjay Punjab wrote:
>  I am trying to find a tasty low-fat topping
> for potatos.

I have to avoid dairy so I use (don't laugh)
applesauce.  Tastes a bit strange at first, but it's
moist and non dairy and non fat.

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From: debbiegrrrl[at]aol.com (DebbieGrrrl)
Date: 03 Jan 2003 02:18:55 GMT
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Sanjay Punjab wrote:
>  I am trying to find a tasty low-fat topping
> for potatos.

My husband likes steaksauce on his baked potatoes and he has also been known to
top them with some vegeterian baked beans.

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From: Jon 
Date: Thu, 2 Jan 2003 08:36:33 -0700
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Sanjay Punjab wrote:
>  I am trying to find a tasty low-fat topping
> for potatos.

You could try green onion, low fat chili (turkey kind), no fat sour cream
and cheese.  Salsa and Jalapenos also good.  So are fake bacon bits, onions,
low fat salad dressing, and lettuce.  Lots of great choices out there that a
pretty low fat.

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From: wmarsden[at]mtholyoke.edu (Wendy Marsden)
Date: Thu, 02 Jan 2003 15:47:16 GMT
--------
I second the "yukon gold" nomination, then add a spitz of "I can't believe
it's not butter".  Soy sauce is also good.  A delicious meal from my vegan
days was a cup of "Cha Cha Chili" poured over the potato.

Now-a-days I pay more attention to the glycemic index and rarely eat
potatoes.  I sometimes have sliced broiled sweet potatoes, though.

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From: Mistress Krista 
Date: Thu, 02 Jan 2003 16:19:22 GMT
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Sanjay Punjab wrote:
>  I am trying to find a tasty low-fat topping
> for potatos.

Chopped green onions, a tiny bit of salad dressing of your choice, cottage
cheese. Mix together.

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From: John MacKenzie 
Date: Thu, 02 Jan 2003 18:15:28 GMT
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My father in law always used mustard pickles on his potatoes after his heart
attack

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From: roxan 
Date: Thu, 2 Jan 2003 16:52:46 -0500
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I like onions on my potato.

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From: Frank Mancuso 
Date: Thu, 02 Jan 2003 23:04:55 GMT
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I like Worchestershire Sauce and/or Tabasco.

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From: Lee Babcock 
Date: Thu, 02 Jan 2003 18:33:23 -0500
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Sanjay Punjab wrote:
> I love baked potatos, but have a habit of using butter and cheeze on
> them and or sour cream. I am trying to find a tasty low-fat topping
> for potatos.
> Non-fat sour cream, non fat cheeze and butter buds doesnt cut it.

Yoghurt cheese made from skim milk yoghurt.  Tastes something like cream
cheese.  Thin with just a little buttermilk and it tastes much like sour
cream.

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From: Rodney Myrvaagnes 
Date: Thu, 02 Jan 2003 19:35:51 -0500
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This is not really a topping, but it causes enough salivation to make
the dry potato quite agreeable (to me, andyway).

With an apple corer (the kind that is like a little hole saw) bore a
plug out of the potato longwise. It won't reach all the way to the
other end. Press your thumb on the end of the plug and twist to break
it off at the inner end. Withdraw the plug.

Now put a peeled garlic clove int the hole, followed by a hot pepper,
and another clove of garlic. Press the plug in on top to see how far
it will go, pull it out and cut it, push it back in and pin it with a
little poultry pin. 

Bake as usual. The hot pepper will evaporate some capseicin into the
surrounding potato, mostly close to the middle. People can eat as
close to the pepper as they are comfortable.

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From: James Silverton 
Date: Sun, 5 Jan 2003 14:34:30 -0500
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Rodney Myrvaagnes wrote:
> Bake as usual. The hot pepper will evaporate some capseicin into the
> surrounding potato, mostly close to the middle. People can eat as
> close to the pepper as they are comfortable.

Thanks for the recipe. I liked it both cooked by the traditional method and
nuking it for 8 minutes. I had trouble getting the plug out in one piece but
it did no harm. Was my guess at using a dried red pepper correct?

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From: Marisa Dack 
Date: 5 Jan 2003 21:48:35 GMT
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I'm jumping on someone elses post because I'm new here.  I don't know if
someone else has mentioned this already, but instead of sour cream you can
use low/non-fat plain yogurt, or for a bit of a nip salsa is yummy.

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From: Rodney Myrvaagnes 
Date: Sun, 05 Jan 2003 23:24:33 -0500
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James Silverton wrote:
>Thanks for the recipe. I liked it both cooked by the traditional method and
>nuking it for 8 minutes. I had trouble getting the plug out in one piece but
>it did no harm. Was my guess at using a dried red pepper correct?

I have used fresh peppers from the Greenmarket, but I don't see why
dried wouldn't work. I use what I can get.

I had troubel geting a plug out once or twice when I first tried doing
it, but after getting used to it it doesn't seem to be a problem. But,
there are lots of kinds of potatoes, and some may be trouble. I have
usually used baking-size russets for this purpose. Something firmer,
like a Yukon Gold, might give difficulty.

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From: mucknet[at]yahoo.com (Doug Peterson)
Date: 5 Jan 2003 20:10:03 -0800
--------
Most people think it looks and sounds disgusting, but its one of my
FAVORITE ways to eat potatoes. I cut the potatoe up, sometimes all the
way to where its closed to "mashed". Then I add ketchup, and A1!
really, ketchup and A1. No fat, and FULL of taste :)

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From: SAEBEL 
Date: Mon, 6 Jan 2003 16:45:39 -0000
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Sanjay Punjab wrote:
>  I am trying to find a tasty low-fat topping
> for potatos.

why not try creme fraishe? Very creamy but low fat versions taste good as
well.  Baked beans are a healthy alternative too.  Try a few mushrooms,
onions and peppers fry lightly in olive oil. Add a dash of tomato puree and
a little soya sauce or water to add juiciness.

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From: Anita Amaro 
Date: Mon, 06 Jan 2003 13:36:28 -0500
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Try Salsa.

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From: MaryBeth 
Date: Tue, 7 Jan 2003 13:37:46 -0700
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I love to put plain yogurt on my potatoes. It gives it that tang of sour
cream without the fat.
Try it. I know it sounds wierd but it is good. It also takes some getting
used to and you really dont want to pile it on either. You loose the taste
of the potatoe. Hope that helps. Try some chives and pepper as well. Chili.
Cyan Pepper. lol Tons of stuff. :)


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