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Stuffed New Potatoes
8 small new red
potatoes, boiled in
skins
1
⁄4 cup (50 mL) reduced-
fat sour cream
1 tablespoon (15 mL)
margarine or butter,
melted
1
⁄4
teaspoon (1 mL)
garlic salt
1
⁄4 teaspoon (1 mL)
dried thyme leaves
1
⁄4 cup (50 mL) finely
chopped green
onions
1
⁄4
cup (50 mL)
finely shredded
Cheddar cheese
Paprika, if desired
Cut potatoes in half. Scoop out insides of potatoes,
leaving
1
⁄8-inch (3-mm) shells. Place insides of
potatoes in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 1 minute.
Add sour cream, margarine, garlic salt, and thyme.
Turn to Speed 2 and mix about 30 seconds. Stop
and scrape bowl. Turn to Speed 2 and mix about 30
seconds. Turn to Stir Speed and add onions, mixing
just until blended.
Spoon or pipe potato mixture into potato shells.
Place filled shells in shallow baking dish. Bake at
375°F (190°C) for 20 to 25 minutes, or until
thoroughly heated. Sprinkle with cheese and
paprika, if desired. Bake 5 minutes longer, or until
cheese is melted. Serve warm.
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,
5 mg chol, 108 mg sod.
Sweet Potato Puff
2 medium sweet
potatoes, cooked
and peeled
1
⁄2 cup (125 mL) low-fat
milk
1
⁄3 cup (75 mL) sugar
2 eggs
2 tablespoons (30 mL)
butter or margarine
1
⁄2 teaspoon (2 mL)
nutmeg
1
⁄2 teaspoon (2 mL)
cinnamon
Crunchy Praline Topping
2 tablespoons (30 mL)
butter or margarine,
melted
3
⁄4 cup (175 mL) corn
flakes
1
⁄4 cup (50 mL) chopped
walnuts or pecans
1
⁄4 cup (50 mL) firmly
packed brown sugar
Place potatoes in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 30
seconds. Add milk, sugar, eggs, 2 tablespoons (30
mL) butter, nutmeg, and cinnamon. Turn to Speed 4
and beat about 1 minute. Spread mixture in greased
9-inch (23-cm) pie plate. Bake at 400°F (200°C) for
20 minutes, or until set. Clean bowl and beater.
Place all Topping ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 15 seconds. Spread on hot puff.
Bake 10 minutes longer.
Yield: 6 servings (
1
⁄2 cup [125 mL] per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.