Baked: Baked potato fillings
Subject: Baked potato fillings
Newsgroups: rec.food.cooking
From: Stephen Brereton (Twohoots at msn.com)
Date: Fri, 13 Feb 1998 22:04:34 -0000
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I am on a low fat diet and one meal I can enjoy is a baked potato. However I am running out of ideas for fillings for them. Anyone any low fat ideas?
I have already used Weightwatchers beans; tuna mayo(low fat mayo); chili(both meat and veggie); low fat cottage cheese and prawns. etc.
Of necessity things like cheese and butter and other fats are strictly verboten.
A hungry fattie would be very grateful for any HELPFUL suggestions on what to fill his baked potatoes with.
From: John P. Nyberg (JPNY at worldnet.att.net)
Date: 13 Feb 1998 22:29:43 GMT
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My wife likes hers with salsa and a small amount of low-fat sour cream. You might also try loading your potato up with sliced mushrooms than you steam or cook in a tbs of olive oil. Try sliced portobello mushrooms cooked in a little red wine until they're soft.
From: lorr709 at webtv.net (Lucille Orr)
Date: Fri, 13 Feb 1998 17:36:08 -0500
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Try I Can't Believe It's Not Butter spray bottle - it has zero calories and zero fat - it tastes like the real think. Cut green onions, chives, etc., etc.
From: Michelle in N.O. (mmb at bellsouth.net)
Date: Fri, 13 Feb 1998 23:12:13 GMT
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The following might sound disgusting, Stephen, but it's a pretty good substitute for sour cream, which I adore on a baked potato. It was the only good thing I got out of a cookbook by Sheila Lukins entitled "Around the World" or something of that nature, which was the worst cookbook purchase of my life.
In a blender, combine 1 cup of no-fat or low-fat plain yogurt with one cup of no-fat or low-fat cottage cheese. Blend the stuff until it has the consistency of sour cream. Now, I've got to tell you that I don't eat yogurt nor do I care for cottage cheese, but I like this blend. It tastes a bit like lemony sour cream without that yummy fat feel or taste, of course. This will keep in a covered container in the fridge for some time. I used it on baked potatoes, and also used is in lieu of mayonnaise in cole slaw and on sandwiches. It can also be used as a substitute for cream in dishes, but I find it breaks down a bit when heated. We still used it though in soups we craved which were finished with cream, and just heated the soup until just hot enough and then served it. Less of a break down when used this way.
From: kmoss at webtv.net (Kristy Moss)
Date: Fri, 13 Feb 1998 18:37:03 -0500
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Try your favorite Salsa
From: mrublee at gwis2.circ.gwu.edu (Maria Rost Rublee)
Date: 22 Feb 1998 22:22:34 GMT
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When we lived in New Zealand, street vendors would sell baked potatos with a number of different fillings, my favorite being...cream corn! Try it, it's delicious!
From: Rosie (rmiller1 at flash.net)
Date: Sat, 14 Feb 1998 06:17:00 -0700
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I like to spray a pan with olive oil Pam and stir fry some sliced onions, green peppers and sliced mushrooms. Yum,--- also in a hurry I throw a big spoon of Pace picante sauce on the baked potato.
From: Jean (piejean at gte.net)
Date: 14 Feb 1998 18:54:15 GMT
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Dice 1 or 2 plum tomatoes. Add a finely sliced green onion, freshly ground black pepper, and salt to taste. Splash on a bit of basalmic vinegar (or rice vinegar if you prefer less flavor). Refrigerate. Use to top baked potatoes or to dress a salad.
Stir a bit of low-fat cream cheese into cooked (still hot) chopped veggies (broccoli and asparagus are two of my favorites).
Onions can be caramelized in the tiniest bit of fat (butter or oil). Stir chopped fresh mushrooms (uncooked or just slightly "sweated") into a baked potato. Top with caramelized onions - yummm! :)
Breakfast baked potato: make a nest in a baked potato. Break an egg into the nest. Sprinkle on a bit of black pepper and chopped basil. Bake at 350 - 400 degrees until egg is done to your liking. (This won't work if you aren't allowed to have egg yolks, but it makes a nice brunch dish if you are.)
This is the Friday Night Special at a local cafe. They serve it with or w/o the chicken: Cut a grilled chicken breast into chunks. Steam an assortment of your favorite veggies. Cook about 1/2 cup of your favorite pasta. Toss all ingredients together with a small amount of chicken broth (or nonfat evaporated milk if you prefer a "creamy" mixture) and your favorite seasonings. Stuff two extra large baked potatoes with the mixture and serve.
From: Anna Chapman (weeoo at ihug.co.nz)
Date: Sun, 15 Feb 1998 13:47:01 +1300
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I have baked potatoes with a mixture of cooked chicken, green, red, or yellow capsicum, corn kernals, chicken stock (powdered), garlic, mayo(could use non-fat or leave out). I also put cheese into or on top of the potatoe, but htis can be left out.
If I am in a lazy mood, I will chop up a potatoe in really small cubes and boil for 5 minutes, then mash the potatoes and mix in the above stuff then stick it under the grill for a short while.
From: nene22 at webtv.net (Anita Dingman)
Date: Sun, 15 Feb 1998 02:25:07 -0500
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Try Land of Lakes NO Fat Sour Cream. It is the only brand I have found to taste like the real thing.
From: onebozfan at aol.com (Chef Scott)
Date: 15 Feb 1998 15:00:28 GMT
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>Try Land of Lakes NO Fat Sour Cream. It is the only brand I have found
>to taste like the real thing.
I'll give that a try. The best No Fat S.C. I've tried (and has actually held up while cooking) is Knudsen's.
From: maryf (maryf at earthlink.net)
Date: Mon, 16 Feb 1998 19:26:37 -0500
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I agree the Land o lakes No-Fat sour cream is good, I also like King Sour.
From: polenta-brain (polenta-brain)
Date: Tue, 17 Feb 1998 12:30:44 GMT
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"no fat cream" gets to move to the top of the OXYMORON list!!!!!! :-))
From: K Lim (koombana at mbox2.singnet.com.sg)
Date: 18 Feb 1998 09:22:48 GMT
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My favourite baked potato filling is a shitake mushroom filling. It is absolutely delicious.
Spray a non-stickpan with PAM, stir fry 2 T of finely chopped (minced)
garlic until fragrant (about 1 minute).
Add 2 C sliced/chopped shitake mushrooms and mix well.
Add 2 T of oyster sauce, 1 t Worcestershiresauce, 1/2t of sugar, a sprinkle of your fave herbs and pepper to taste. Stir quickly and add 1/4 C water.
Mix well.
Cook till mushrooms are soft. Add more water if necessary. Thicken sauce with some cream, or some cornflour (or cornstarch) mixed with water. Serve immediately.