Start with 1/2 a dozen Russet potatoes. Wash and brush well to remove dirt and skewer through long axis. Lightly spray with oil and bake for 1 hour at 400 degrees F.
While potatoes are baking finely chop a 1/4 cup of shallots and crush about 6 (large!) cloves of garlic. Sautee in olive oil on low heat until shallots and garlic carmelize. You can add a little bit of very finely chopped rosemary if you like.
Grate about 2 cups of Gruyere (or cheese of your choice.
Let potatoes cool enough to handle cut in half long way and scoop warm potato into pan big enough to mash potatoes in. Add 1 cup fat-free sour cream, about 3 TBSP of Smart Balance and enough milk to make a smooth mixture. Season to taste with salt and pepper. Mix in shallot and garlic mixture, scant 1/4 cup of chopped parsley, 1/2 of the cheese and 2 TBSP of Egg Beaters. Stir to combine and fill skins with mixture. Top with remainder of cheese. At this point, you can refrigerate them until the next day - it's easier to do the night before.
Bake at 350 for about 1/2 hour or until cheese bubbles and browns.
What a great idea. My eyes really sting even if someone else is cutting the onions. My mother-in-law told me to cut them with a teaspoon in my mouth. It actually worked - and looked even sillier than the goggles.
3 comments:
Good thinking. LOL
Twice Baked Potatoes
Start with 1/2 a dozen Russet potatoes. Wash and brush well to remove dirt and skewer through long axis. Lightly spray with oil and bake for 1 hour at 400 degrees F.
While potatoes are baking finely chop a 1/4 cup of shallots and crush about 6 (large!) cloves of garlic. Sautee in olive oil on low heat until shallots and garlic carmelize. You can add a little bit of very finely chopped rosemary if you like.
Grate about 2 cups of Gruyere (or cheese of your choice.
Let potatoes cool enough to handle cut in half long way and scoop warm potato into pan big enough to mash potatoes in. Add 1 cup fat-free sour cream, about 3 TBSP of Smart Balance and enough milk to make a smooth mixture. Season to taste with salt and pepper. Mix in shallot and garlic mixture, scant 1/4 cup of chopped parsley, 1/2 of the cheese and 2 TBSP of Egg Beaters. Stir to combine and fill skins with mixture. Top with remainder of cheese. At this point, you can refrigerate them until the next day - it's easier to do the night before.
Bake at 350 for about 1/2 hour or until cheese bubbles and browns.
Enjoy!
What a great idea. My eyes really sting even if someone else is cutting the onions. My mother-in-law told me to cut them with a teaspoon in my mouth. It actually worked - and looked even sillier than the goggles.
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