Most of us are way too used to eating potatoes in their
least healthy form – fried and drowned in a sea of ketchup. But, believe it or
not, these dirt devils have the ability to be both delicious and nutritious.
Don’t fry them – bake them!
1. Asparagus and Ham Stuffed Potatoes
Recipe from EatingWell.com
- 4 medium russet potatoes (about 8 ounces each)
- 1/2 bunch asparagus, trimmed and cut into 1/2-inch pieces
- 1 cup diced ham
- 1/2 cup reduced-fat sour cream
- 1 cup shredded Swiss cheese, divided
- 1/2 cup chopped fresh chives, divided
- 1/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- Pierce potatoes all over with a fork. Microwave on
medium, turning once or twice, until soft, about 20 minutes.
- Meanwhile, bring two inches of water to a boil in a large
saucepan fitted with a steamer basket. Add asparagus, cover and steam until
just tender, two to three minutes.
- Combine the steamed asparagus with ham, sour cream, 1/2
cup Swiss cheese, 6 tablespoons chives, salt and pepper in a bowl. When the
potatoes are cool enough to handle, cut off the top third, then gently scoop
out the flesh; add to the bowl with the ham mixture and gently mash together.
- Place the potato shells in a microwave-safe dish and
evenly divide the ham mixture among them. (They will be very well-stuffed.) Top
each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on
high until the filling is hot and the cheese is melted, two to four minutes.
Garnish with the remaining chives.
2. Idaho Sunrise-a Breakfast
Recipe from TheVillageCook.com
- 4 baked potatoes
- 4 tablespoons butter
- 4 medium eggs
- Scallions, bacon, cheese for garnish
- Salt and pepper to taste
- Slice a portion of the potato lengthwise so you’re able
to hollow it out to make a bowl.
- Place 1 tablespoon of butter on each potato.
- Crack an egg into each potato.
- Sprinkle with desired toppings and seasonings.
- Bake in a preheated 375-degree oven for 17 to 25 minutes
or until eggs are just set.
3. Skinny Twice-Baked Potato Bites
Recipe from BakeaholicMama.com
- 4 baked potatoes, cooled
- 2 tablespoons of butter substitute
- 2 oz neufchatel cheese
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup fat-free sour cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Skim milk (Optional if potato mixture is too dry)
- Diced scallions or chives for garnish
- Cut potatoes in half lengthwise. Scrape potato out of skins
and put into a medium mixing bowl.
- Mash the potato, mixing in all the remaining ingredients using only half of
the cheddar cheese. Add salt and pepper to taste.
- Spoon mashed potatoes into potato skins.
- Top with remaining cheddar cheese.
- Bake at 400 for about 20 minutes or until cheese has browned on top.
- Allow to cool for about 15 minutes. Slice into one- to two-inch slices.
Garnish with green onions or chives.
4. Loaded Baked Potato and Buffalo Chicken Casserole
Recipe from Healthy-Dinner-Recipes101.blogspot.com
- 6 medium potatoes cut into cubes (skin-on)
- 1/3 cup olive or vegetable oil
- 1/2 teaspoon salt
- 1/2 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 5 tablespoons hot sauce
- 4 boneless skinless chicken breasts, cut into ½-inch cubes
- 2 cups shredded cheese (Mexican blend, cheddar or whatever
you have on hand will work!)
- 1/2 package (7 strips) Maple Leaf Ready Crisp Bacon, cooked
- 1/2 cup diced green onion
- Preheat oven to 500 degrees Fahrenheit (yes 500!). Spray
a 9-by-13-inch baking dish with cooking spray and set aside.
- In a large bowl mix together the oil, salt, pepper, garlic
powder, paprika and hot sauce; then add the potatoes and stir to coat.
- Scoop (don’t pour) the potatoes into the prepared baking
dish leaving behind as much of the sauce mixture as possible.
- Bake the potatoes for 50 minutes, stirring every 10 to 15
minutes, until cooked through, crispy and browned on the outside.
- While the potatoes are cooking, add the diced chicken to
the leftover sauce mix and stir to coat. Allow the chicken to marinate in the
fridge while the potatoes bake.
- In a separate bowl, mix together the cheese, bacon and
green onion and set aside.
- Once the potatoes are fully cooked, remove them from the
oven and lower the temperature to 400 degrees.
- Top the potatoes with the raw marinated chicken, then top
the chicken with the cheese mixture.
- Return the casserole to the oven and bake for 20 minutes
or until the chicken is cooked through and the topping is melted and bubbly.
- Serve with extra hot sauce, ranch dressing or sour
5. Greek Salad Baked Potatoes
Recipe from FarmFreshDirect.net
- 4 Express Bake Potatoes
- 1 large vine-ripened tomato, seeded and diced (about 1 cup)
- 2 tablespoons chopped onion
- 1 tablespoon coarsely chopped black olives (about 4 olives)
- 2 teaspoons red-wine vinegar
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- 1/4 cup crumbled feta cheese
- Microwave potatoes on high 15 minutes or until the
potatoes are tender when pierced with a fork. Use oven mitts or potholders to
remove them from the microwave. Let cool for three minutes and then remove
- Combine tomato, onion, olives, vinegar, oil, oregano,
salt and pepper in a small bowl.
- Spoon the mixture on top of the baked potatoes. Sprinkle
the feta on top and serve.