IO00053@MAINE.BITNET (mari robinson) (02/20/91)
(yes, measurements are non-existent. Real cooks -never- measure. :) )
Twice-Baked Potatoes (ok, so they're not low-cat, but can be low-fat)
Spuds, washed and trimmed (subliminal msg: Maine spuds!)
Sharp Cheddar cheese (Cabot makes a decent low-fat, low-sodium,
somewhat low-cal cheese called Vitalait)
Sour cream or very thick yogurt (I like Cabot's "Light Sour",
a sour cream substitute made from skim milk. 1/2 the fat,
calories, and cholesterol of "real" sour cream.)
Garlic and onion powder (yes, I know it's heresy!!)
Paprika
Bake spuds any way you so desire. If you nuke them, don't cook them all
the way, and finish up in a conventional oven to crisp the skins.
Split potatoes in half lengthwise, scoop out the innards with a big
blunt spoon. Put skins aside. Mash potatoes according to your usual
method (I don't add anything extra here but my dad mashes with milk and
butter - too many additional calories). Add shredded Cheddar to taste
and enough sour cream to make the whole mess malleable (it will be very
stiff after adding the cheese). Put in some chopped parsley or spinach
if you want some color. Add garlic and onion powder to taste (we like a
lot!) and mix well. Scoop back into jackets and bake at 350F until the
tops of the potatoes are crusty and brown. We often have these as
quick and dirty dinners....
Mari