Part of these blogs is sharing little tidbits from my past. My family loves bookstores--as in we mourned when the closest Barnes & Noble closed. Years ago, when my children were little, I was speaking at a psychology conference in Washington, D.C. and the whole family tagged along. Yes, we visited monuments and museums, but we also visited a bookstore. While there, of all things, I purchased a small book titled, Eat This, Not That. If you've not seen these, they go through most of the restaurants (in one version) or grocery items (in another) and help you decide what's healthier...Dairy Queen Hot Fudge Sundae has 500 fewer calories, for instance, than a Baskin-Robbins Brownie Sundae.
The whole family went through the whole thing--can't say we always follow the suggestions, but it was bonding at its best! Plus, I went on to buy 3 more versions--yes, I have four shelves of cookbooks. :)
Hope you have a wonderful day--and share any healthy eating tips below!
Twice-Baked Potatoes
Ingredients:
2 medium russet potatoes (or double this for hearty appetites)
Olive oil
4 strips bacon, cooked and crumbled
1/2 cups skim milk
1 tablespoons butter
2 tablespoons plain Greek yogurt (this is one place where we save calories; if you don't have yogurt on hand, you might substitute sour cream)
1/2 cup chopped scallions (recipe calls for green parts only; I like all the onions)
1/2 cup shredded sharp Cheddar cheese
Tabasco sauce to taste
Salt, black pepper, and garlic powder (my addition) to taste
Directions:
Preheat the oven to 375 degrees.
Prick the potatoes all over with a fork and rub with a light layer of olive oil.
Place on the middle rack of the oven and bake for about 40 minutes (hour for larger potatoes). Squeeze to know if they are done--if they squeeze easily, they're ready!
Increase the oven temperature to 450 degrees.
When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh--I use a knife to draw an outline and cut; then scoop with a spoon.
Careful not to tear the skins, but if you do, prop them up against each other and move on--life's too short to stress over potato skins.
Combine the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about 3/4 of the cheese, Tabasco, and seasonings. Mix thoroughly and then divide among the potato skins.
Top with the remaining cheese.
Return to the oven and bake for 7 to 10 minutes until browned on top.
Makes 4 servings (if you stick to 2 potatoes).
Per serving: 200 calories and 10g fat, 4 g saturated).
Enjoy!!
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