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Twice Baked Sour Cream
& Chive Potatoes
Makes 4 servings
4 Idaho or russet potatoes, about 7-8 ounces each
¹⁄3 cup lowfat milk
1 tablespoon + 1 teaspoon unsalted butter
½ cup sour cream or lowfat sour cream
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper (black or white)
3 tablespoons + 1 tablespoon chopped fresh chives
Prepare and bake potatoes as in Baked Potatoes (previous recipe), but
do not pinch open – just slit slightly with a knife to allow steam to vent.
When cool enough to handle, cut off top quarter of each potato and
scoop out cooked potato, leaving a ¼-inch-thick potato shell. Reserve
cooked potato and skin shells. Using rack position B, preheat toaster
oven to 375°F.
Place cooked potato in a medium bowl. Add milk and 1 tablespoon
butter. Using a potato masher or hand mixer, mash/beat until smooth.
Add sour cream, salt, pepper, and 3 tablespoons chives. Mash/beat to
combine completely. Generously fill the potato shells with sour cream
and chive potato mixture. (Potatoes may be prepared a day ahead to
this point – cover and refrigerate.) Arrange potatoes on baking tray (can
line with a sheet of aluminum foil). Melt remaining teaspoon of butter
and drizzle on potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes
to baking time if potatoes were prepared ahead and refrigerated), until
potatoes are hot and golden on the tops. Sprinkle hot potatoes with
remaining tablespoon of chopped chives to serve.
Nutritional information per serving (8-ounce potato):
Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g
• chol. 25mg • sod. 121mg • calc. 76mg • fiber 3g
Herb Roasted Sweet Potato Wedges
Sweet potatoes are one of the most nutritious vegetables – and they are
delicious when roasted with olive oil and herbs.
Makes 2 to 4 side dish servings
cooking spray
2 sweet potatoes, about 1 pound total
1 tablespoon extra virgin olive oil
½ teaspoon dry herbs (thyme, rosemary, basil, oregano,
savory)
½ teaspoon kosher salt
Using rack position A, preheat toaster oven to 425°F. Line the baking
pan with aluminum foil. Lightly coat with cooking spray.
Scrub the sweet potatoes and trim as necessary; do not peel. Cut each
potato in half lengthwise. Cut each half into four equal wedges. Toss
potato wedges in olive oil, herbs and salt. Arrange on prepared pan and
bake for 20 to 25 minutes until potato wedges are tender, browned and
crispy. Serve hot.
Note: You may also prepare this recipe using russet potatoes, new red
or white potatoes, or Yukon Gold potatoes. Cooking times will vary
depending on potato used.
Nutritional information per serving (4 servings):
Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g
• chol. 0mg • sod. 176mg • calc. 20mg • fiber 4g