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Place cooked potato in a medium bowl. Add milk and 1 tablespoon (15 ml)
butter. Using a potato masher or hand mixer, mash/beat until smooth. Add
sour cream, salt, pepper, and 3 tablespoons (45 ml) 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 (5 ml) 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 (15 ml) of chopped chives to serve.
Nutritional information per serving [8-ounce (230 g) 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 (500 g) total
1 tablespoon (15 ml) extra virgin olive oil
1
⁄2 teaspoon (2 ml) dry herbs (thyme, rosemary, basil,
oregano, savory)
1
⁄2 teaspoon (2 m) kosher salt
Preheat toaster oven to 425°F (220ºC). Line the baking pan with aluminum
foil. Lightly coat with cooking spray.
Scrub the sweet potatoes and trim as necessary; do not peel. Cut 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
Savoury Fontina &
Prosciutto Bread Pudding
A great side dish, brunch dish, or even supper
when served with a green salad.
Makes 6 to 8 servings
cooking spray
1 teaspoon (5 ml) extra virgin olive oil
1 cup (250 ml) chopped onion
6 slices prosciutto, cut in slivers
1
⁄2 teaspoon (2 ml) Italian herbs or herbes de Provence
4 cups (1 L) bread cubes (
1
⁄2-inch [1.25 cm]) from crusty
French or Italian bread
1 cup (250 ml) [4 ounces (115 g)] shredded fontina cheese
2 tablespoons (30 ml) freshly grated Reggiano Parmigiano cheese
4large eggs (can use egg substitute)
2 cups (500 ml) fat-free evaporated milk (can use half-and-half)
1
⁄2 teaspoon( 2 ml) (or to taste) Tabasco
®
or other hot sauce
Lightly coat an 8-cup (8-inch [20 cm)] square, round or oval gratin) oven-
proof ceramic dish with cooking spray. Heat olive oil in a 10-inch (25 cm)
non-stick skillet over medium heat and add chopped onion and prosciutto
to pan. Cook, stirring, over medium heat until onion is translucent and
prosciutto just begins to curl. Stir in herbs and let cool.
Place bread cubes in a medium bowl with cheeses. Stir to combine. Add
cooled onion mixture and combine. Transfer to the prepared baking dish.
In the bowl, whisk the eggs until smooth. Add the evaporated milk and
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