From the Chef’s Corner
Light Potato Snack
7 sm. Yellow-fleshed potatoes, such as Yukon Gold
1 cup broccoli florets
3 oz. Monterrey Jack Cheese, shredded
3 TBsp. reduced-fat plain yogurt
2 TBsp. finely chopped pickled Jalapeno peppers.
Salt and fresh black pepper to taste
Olive oil cooking spray
Chili powder, for sprinkling
Potatoes are a super source of Vitamin C. People nowadays are so nutrition conscious; it is nice to know when you are enjoying a dish that all the ingredients are good for you like the broccoli and Jalapenos in this recipe, along with the
1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, lower the heat and simmer until forktender, about 25 minutes. Drain and let cool slightly
2. Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp tender, about 5 minutes; drain. Finely chop the broccoli and place in medium bowl.
3. Slice 6 potatoes in half. Scoop out half of the flesh from each piece and add to the broccoli. Peel and finely chop the remaining potato and add to the mixture. Add the cheese, 2 tablespoons yogurt and the Jalapeno; mash coarsely and season with salt and pepper.
4. Preheat oven to 425 F. Arrange the potato halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper. Divide the stuffing among the potato halves.
Lightly coat with cooking spray and sprinkle with chili powder. Bake until golden, about 20 minutes. Garnish with the remaining tablespoon yogurt and more chili powder.