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Potato Skins
Don't let the potato flesh go to waste. It can be made into
a delicious breakfast side dish the next morning. Just cook with some oil,
salt and pepper in a hot skillet, and then top with chopped bacon
or sautéed vegetables. Perfect with any type of eggs.
Makes 4 servings
4 russet potatoes, cleaned well
2 tablespoons melted unsalted butter, kept warm
sea or kosher salt, to taste
freshly ground black pepper, to taste
1 cup shredded Cheddar
4 slices bacon, cooked and crumbled
sour cream, to taste
2 tablespoons chopped chives
1. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
2. Prick the potatoes with the tines of a fork on all sides. Place the potatoes
directly on the rack and bake until potatoes are fork-tender, about 60
minutes.
3. Remove potatoes and let rest until cool enough to handle. Increase oven
temperature to 425°F.
4. Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.
5. Brush both sides of the potato halves with the melted butter and season
with salt and pepper. Arrange the halves on the foil-lined baking pan.
6. Evenly distribute the cheese on top of each half, and then top with the
bacon.
7. Bake skins for 5 minutes or until cheese is melted.
8. Remove and with a sharp knife halve each skin to make a total of 16
wedges. Top with the sour cream and chopped chives. Serve immediately.
Nutritional information per serving:
Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g
Quick Cheese Nachos
The great thing about this recipe is that you can make it as extravagant or
simple as you want – add some guacamole or salsa, gourmet cheeses, or keep
it as is for a casual appetizer. Either way it is sure to keep the family satisfied.
Makes 4 servings
40 tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have more or less depending on
how many mouths you need to feed)
2
⁄
3
cup refried beans (about ½ of a 15.5-ounce can)
1 small to medium tomato, chopped
1 jalapeño, halved, seeded and thinly sliced
1 to 2 scallions, thinly sliced (white and green parts)
½ cup sliced black olives (these can be purchased pre-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1 to 1¼ cups shredded Cheddar (about 4 to 5 ounces)
1. Preheat the Toaster Oven set to Broil at 500°F with the rack in position B.
2. Line the baking pan with aluminum foil. Evenly distribute the chips on top of
the prepared baking pan. Distribute the remaining ingredients over the chips,
as evenly as possible, in the order listed.
3. Bake for about 5 to 6 minutes, or until the cheese is fully melted. Serve
immediately with salsa, sour cream, guacamole and lime wedges.
Nutritional information per serving:
Calories 262 (52% from fat) • carb. 23g • pro. 9g • fat 16g • sat. fat 5g
• chol. 22mg • sod. 523mg • calc. 207mg • fiber 3g