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2010-05-28 digital edition

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2010-05-28 / Community News

From the Chef’s Corner

Confetti Twice Baked Potatoes Confetti Twice Baked Potatoes Potatoes - the ultimate comfort food, mashed potatoes, twice baked, or oven fried. Spuds are hard to resist. So Don’t! Potatoes are like your favorite pair of jeans, comfortable and compatible with just about anything.

4 medium baking potatoes 1/2 cup fat-free sour cream 1/4 cup fat-free milk 2 Tbs butter or margarine 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 2-3 green onions, chopped 2-3 garlic cloves, minced Butter flavored vegetable cooking spray 2-3 plum tomatoes, chopped

1/2 cup (2 oz shredded reduced fat sharp cheddar cheese

Bake potatoes at 400° for 1 hour or until tender; cool 10 minutes. Reduce temperature to 350°.

Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir pulp, sour cream, milk, butter, salt and pepper to taste; stir in basil and next 3 ingredients.

Coat insides of potato shells with cooking spray. Spoon potato mixture evenly into shells; sprinkle evenly with tomato and cheese.

Bake potatoes at 350° for 10 minutes or until thoroughly heated and cheese is melted. Serve while hot.

A delicious dish for someone watching calories.

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