Thanks Dc native and NRA3AA for posting many of these recipes:
Twice-Baked Potatoes
Serves 4
4 medium baking potatoes
1 tsp garlic powder
1/3 cup Molly McButter (or fat free margarine)
1 onion, minced
½ cup fat free sour cream
½ cup reduced fat shredded cheddar cheese (USE ff or soy fore core or count pts)
1 tsp parsley
Preheat oven to 400 degrees. Poke a few holes in potatoes with fork. Bake potatoes 40 mins or until tender. Slice off to Ό of potato and discard. Scoop out pulp of potato, leaving a thin layer of potato on skin. Mash potato pulp. Add Molly McButter, garlic powder, and parsley and mix. Saute onion until soft in skillet and add to potato mix. Add sour cream and cheese (or reserve cheese to place on top of potato.) Spoon mixture into potato shells and bake 15-20 minutes or until potatoes are heated through and cheese is melted.
Potato Lasagna
posted by Kimkautzer, core board
3/4 pound 93% lean ground beef
1/2 cup onion, chopped
2 cups core spaghetti sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp Splenda
1/4 tsp pepper
3 Tbsp. water
1/2 cup sliced mushrooms
2-3 medium potatoes, peeled and thinly sliced
1 cup fat-free or soy shredded mozzarella
In a skillet, brown ground beef with onion; drain. Stir in spaghetti sauce, seasonings, water and mushrooms; mix well. Pour half into a 9 X 9 baking dish. Cover with potatoes. Pour remaining sauce over potatoes. Cover tightly with foil. Bake @ 350 for 1 to 1-1/4 hours, till potatoes are tender. Sprinkle with cheese; return to the oven for another 10 minutes or until cheese is melted. Makes 5-6 servings... freezes well too.
Shepherd's Pie | Serves 4
This is a regular recipe that qualifies as core.
1st Layer:
2 tsp. healthy oil
1/2 medium onion, chopped
1 small clove garlic, minced
1/3 cup celery, finely chopped
1 lb. 93% lean ground beef (or ground turkey)
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 tsp. Worcestershire sauce
3/4 cup ketchup
2nd Layer:
1 (10-oz) pkg. frozen green beans, defrosted and drained
3rd Layer
2 cups mashed potatoes (prepared with chicken broth or ff milk and seasoned to taste)
1/2 c. grated ff cheddar (or use regular cheese and count WPAs)
In a large skillet over medium heat, sautι onions, garlic, and celery in oil for 5 minutes. Add ground beef, stirring and cooking till meat is browned. Drain excess moisture and/or fat. Add salt, pepper, Worcestershire, and ketchup. Cover and simmer 20 minutes.
Preheat oven to 350 degrees F. Prepare mashed potatoes while meat sauce simmers.
Lightly coat a 1-1/2 quart casserole with non-stick spray. Layer casserole with meat sauce on the bottom, green beans in the middle, and mashed potatoes on top. Sprinkle with grated cheese if desired. Bake 25-30 minutes, uncovered, until bubbly.
Shepherd's Pie
From Cooking Light posted by nra3aa
2 cups prepared mashed potatoes
3/4 pound ground sirloin
3/4 cup picante sauce
1/3 cup water
1 tablespoon ground cumin
2 teaspoons sugar (not core)
1/8 teaspoon salt
1 (15-ounce) can kidney beans, drained and rinsed
1/2 cup (2 ounces) shredded ff or soy extrasharp cheddar cheese
Prepare mashed potatoes; keep warm. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in picante sauce, water, cumin, sugar, salt, and beans; bring to a boil. Reduce heat; simmer until mixture thickens (about 5 minutes). Remove from heat. Spoon mashed potatoes over meat mixture, and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts.
Yield: 4 servings (serving size: 1 cup)
Air Chili Fries
1 or 2 Idaho potatoes sliced or French fried julienne
Get 2 cooling racks and spray with pam and place them on a cookie sheet or flat baking pan. Place your sliced potatoes on the rack and seasoned them low salt & pepper or any of your favorite seasonings. Bake around 375 degrees for about 35 minutes or until done they way you like them. Mix your favorite Core chile with about 1/2 cup FF cheddar or soy cheese. Stir well so there is more cheese then chili. Use as a dip or pour into portions for your satisfaction.
American french fries (core)
3 medium baking potatoes, cut into 1/4" slices, and pat dry with paper towel
Combine:
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 425*.
Toss all in a Ziploc bag. Place in a single lawyer on a baking sheet and spray with Pam. Bake 12-15 minutes; flip and bake 12-15 minutes more.
4 servings
Cheddar Topped Stuffed Potatoes
2 medium-size baking potatoes
1/4 cup ff cottage cheese
2 tablespoons fat free sour cream
1/2 teaspoon dried dill weed
1/4 cup chopped scallions
1/3 cup coarsely grated ff or soy Cheddar cheese
1 tablespoon thinly sliced scallions
Preheat oven to 450 degrees F.
Scrub potatoes; pat dry. Using fork, pierce each potato in several places. Place on middle rack of oven; bake 45 minutes until centers are tender when pierced with metal skewer. Remove from oven; reduce temperature to 350 degrees F.
Cut potatoes lengthwise in half; using teaspoon, carefully scoop potato flesh into medium-size bowl, leaving 1/8-inch layer of flesh attached to skin. Set potato shells aside.
With potato masher or heavy fork, mash together potato flesh, cottage cheese, sour cream and dill until well blended. Stir in chopped scallions. Spoon mixture lightly into shells; place in shallow baking dish. Bake 10 to 15 minutes until filling is hot. Sprinkle tops of potatoes with grated Cheddar and sliced scallions. Serve immediately.
Crispy Chipotle Potato Skins
Core Recipe
Servings | 8
4 large potato(es), baking-variety, cooked and quartered
1 1/2 Tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice cooked Canadian-style bacon, finely chopped
3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand
2 medium tomato(es), diced
3 medium scallion(s), finely chopped
3/4 cup fat-free sour cream
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush the inside of the potato wedges with the oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
Core Potato Soup
posted by kimkautzer, core board
1 onion, chopped
2 stalks celery, chopped
2 (14.5 ounce) cans fat-free chicken broth
5 potatoes, peeled and cubed
1 pinch dried parsley
1 teaspoon garlic powder
salt and pepper to taste
1 1/2 cups skim milk
Coat a large pot with cooking spray and place over medium heat. Add the onion and celery and saute for 10 minutes, or until onion is tender. Add the broth and potatoes and stir well. Now stir in the parsley, garlic powder and salt and pepper to taste.
Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the milk and continue to simmer for 10 minutes.
Scoop out about 2 cups of soup (more potatoes than broth, if possible) and puree. Return mixture to the pot. Stir through and reheat.
Roasted Herb Potato Wedges
2 T. Dijon mustard
1 t. olive oil
1 T. fresh rosemary, chopped
1 T. fresh oregano, chopped
1 T. fresh parsley, chopped
1/2 t. salt
1/4 t. black pepper
1 pound uncooked new potatoes, cleaned & halved (white or red)*
Preheat oven to 425. Combine all ingredients in a bowl. Place potatoes in a large zip lock bag. Add mustard mixture. Close bag & shake to coat. Pour onto a shallow baking pan coated with cooking spray.
Bake, turning occasionally, until potatoes are tender, about 25 to 30 minutes. Yields about 1/2 cup per serving.
Potato Corn Chowder.
This is something I make without recipe, so I'll try to estimate my quantities here, feel free to experiment.
1 Tbsp. olive oil
1 med. onion, diced
2 Leeks, sliced (see instruction below)*
4-5 med. Potatos, peeled and cubed
2 cups frozen corn
chicken broth or boullion
salt and pepper, thyme
*to prep Leeks, cut of the root end and the ragged ends. Cut Leek in half lenthwise. Now rinse carfully, seperating the leaves and rinsing in between where they tend to collect dirt while growing. Shake dry and slice.
Saute onion in oil until translucent. Add leeks and cook over med. heat for a few minutes, stiring. Add potatos, corn and enough broth to cover about 1" over veggies. Season with salt and pepper. I usually cook a spring of fresh thyme with this, but you could also use a little bit dryed. Bring to a boil, then reduce heat and simmer for about 30min. add more broth or water while cooking to keep the consistency like a stew.
When done, I take the potato masher to the whole pot and coarsly mash up some of the potatos to make the soup somewhat creamy. You could also use a submersion blender or blend some of the soup and stir it back in, but I like to still have it quite "chuncky". Posted by smcgrady
Crispy Potato Chicken
1 medium potato
2 TBSP Dijon mustard
1/2 tsp chopped garlic
1 lb boneless skinless chicken breasts
1 tsp oil (olive or canola)
1/4 tsp lemon juice (prevents potato from turning gray)
1 tsp pepper
Preheat oven to 425 degrees. Arrange chicken in a 9" by 9" baking dish that's been sprayed with non-stick coating. Mix mustard and garlic. Spread over chicken. Grate potato and mix well with oil and lemon juice. Spread over chicken. Sprinkle with pepper. Bake for 25-35 mins. until chicken is done and potatoes are golden.
Italian Chicken and Potatoes
Source:Your Guide to Busy Cooks.
You can add other ingredients to this super easy recipe. INGREDIENTS:
1-1/2 lbs. boneless, skinless chicken breasts
1/2 cup FF zesty Italian salad dressing
1/8 tsp. pepper
4 cloves garlic, minced
4 potatoes, cubed
PREPARATION:
Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender. Serves 4-6
Scallop and Corn Chowder
posted and tried by Lovey
5 slices Canadian bacon (4 ounces), cut into a small dice
1 pounds sea scallops, patted dry
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small yellow onion, thinly sliced into half-moons
2 Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup ff evaporated milk
Kernels from 2 ears of corn (about 1 cup)
1/4 cup chopped flat-leaf parsley
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. Increase heat to medium-high add 1 tablespoon of olive oil. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and milk, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.
Hamburger Potatoes
Fix it and Forget it Diabetic
Makes 3-4 servings
3 Med. Potatoes, Sliced, unpeeled
3 medium carrots, sliced
1 small onion, sliced
2 Tbl dry brown rice
1/4 tsp salt
1/2 tsp pepper
3/4 lb. 93% lean ground beef, browned
1 1/2 - 2 cups tomatoe juice, as needed to keep dish from getting to dry
1. Combine all ingredients in slow cooker
2. Cover. Cook on Low 6-8 hours.
Creamy Broccoli Potato Soup
6 Cups Fat Free Veg Broth
1/2 teaspoon Pepper
2 Cloves Garlic, minced
2 Pounds Frozen Broccoli Cuts, thawed
3 Large Potatoes (approx. 26 oz.), chopped
1 Large Onion, chopped
1 3/4 Cups Skim Milk
1 Cup Fat Free Shredded Mozzarella Cheese
Mix broth, pepper, garlic, broccoli, potatoes and onion together in a large saucepot. Heat to a boil. Cover and cook over low heat for 20 minutes or until vegetables are tender. Remove from heat. Using a stick blender or regular blender, blend mixture until smooth. Stir in milk and cheese. Heat through until cheese has mostly melted.
Serves: 16 (1 Cup Each)
Per Serving: 82 Calories; trace Fat (3.1% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 307mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. WWP: 1
Source: Aimee's Adventures website, modified to veg.
Potato, Cheese & Green Chili Soup
Source: Nava Atlas, American Harvest Regional Recipes for the Vegetarian Kitchen
Servings: 6
4 medium potatoes -- peeled and diced
5 cups fat free vegetable stock
1 tablespoon olive oil
1 large onion -- chopped
2 cloves garlic -- minced
1 large red bell pepper -- seeded and diced
1 cup tomatoes -- seeded & diced
1 cup corn kernels
4 ounces canned mild green chiles -- drained
1/2 teaspoon ground cumin -- optional
1/2 teaspoon dried oregano
6 ounces ff or soy monterey Jack cheese -- shredded
Place potatoes and broth (can use water if desired) in a large soup pot. Bring to a boil, cover and simmer until potatoes are tender, about 15 minutes.
Meanwhile, heat oil over medium heat, add onions, reduce heat to medium-low and saute until onions are translucent. Add garlic and bell pepper and saute until golden and tender.
Use a slotted spoon to remove half of the potatoes. Mash well and stir back into the pot with sauteed onions-peppers and all remaining ingredients except cheese. Simmer over low heat for 20 minutes.
Sprinkle in the grated cheese a little at a time, stirring after each addition. Season to taste with salt and pepper. Simmer over low heat, stirring frequently, for another 5 minutes.
Potato-Corn Chowder
Ingredients:
1t oil
2t water
1 1/4 cup chopped onions
1 cup thinly sliced carrots-about 2 med.
2 stalks celery, including leaves, chopped
1 bay leaf
2 cups cubed potatoes (about 2 med potatoes)
1 cups vegetable stock
1 cup skim milk
1 cup corn
salt and pepper to taste
Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 min. Add a little water if too dry. Add carrots, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to med. and cook 20 min or until potatoes are tender. Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1/4 of soup in food processor or blender, return to pot and add salt and pepper.
Deviled Potato Salad
Recipe courtesy Rachael Ray
Yield: 4 servings
User Rating: 5 Stars
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise (Use FF Mayo)
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
Pizza Potatoes
4 large potatoes (baked)
½ green pepper chopped
½ onion chopped
8 oz can mushrooms chopped
2 tsp parsley
1/8 tsp garlic powder
1/8 tsp crushed red pepper
½ cup no-fat yogurt
½ tsp salt
½ tsp pepper
½ cup no-fat cheddar cheese
8 oz can tomato sauce
½ tsp basil
½ tsp oregano
1/4 cup no-fat Parmesan cheese
When potatoes are cool, cut in half and scoop out pulp. Mash with yogurt, salt and pepper. Saute green pepper, onions and mushrooms 3 minutes in on tsp of water. Add parsley, garlic, and red peppers to vegetables then add to potato mix along with cheddar cheese. Mix well and fill potato skins. Combine tomato sauce, basil and oregano. Place potatoes on baking sheet, spoon tomato sauce over them and sprinkle with Parmesan cheese. Bake at 400 F for 20 minutes.
Note: You can wrap unbaked potatoes in aluminum foil and freeze for later use. Just thaw and bake when youre in the mood for a little no-fat pizza flavor. posted by dcNative
Italian Potato Salad
1 lb. New red potatoes
1/4 cup water
1 small red onion, thinly sliced
several sliced ripe black olives
1 small cucumber, chopped
1 tomato, chopped
½ cup fat free Italian dressing
2 tsp parsley
Scrub potatoes; cut crosswise into 1/4 inch slices. Place in 1 ½ quart microwave safe casserole dish. Add water; cover with lid and microwave on high for 9-10 minutes or until potatoes are tender; stirring once. Drain and cool. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving.
posted by dcnative
Scalloped Potatoes
4 medium potatoes
1 ½ cups skim milk
2 tablespoons flour (PTs)
1 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 medium onion, chopped
Peel and slice potatoes thinly. In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens. Add onions to sauce. Layer casserole dish with half of potato slices. Spoon half of sauce over slices and repeat with remaining potatoes and sauce. Cover and bake in preheated oven at 350 degrees for 65 minutes. posted by dc native
PARMESAN OVEN FRIES --Core or Points: 3
From: WW Boards
Serves: 6 (Serving size: 6-8 fries -- 153 Calories 4g Fat 2g Fiber)
2 pounds baking potatoes (about 4 potatoes), peeled
1/2 tsp dried whole thyme
1/2 tsp freshly-ground black pepper
2 tsp extra-virgin olive oil
1/4 cup FF Parmesan cheese
1/2 tsp salt
Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl. Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat.
Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 30 minutes. Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned. posted by dcnative
POTATO CROQUETTES --core or Points: 2
From: http://www.bellaonline.com
Serves: 6 (101 Calories 4g Fat 2g Fiber)
1 pound yellow-fleshed potatoes, such as Yukon Gold
1 small onion
salt & fresh ground pepper to taste
2 Tbsp butter (PTs or sub FF)
In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes.
Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes and onion into bowl. Season potatoes and onions with salt & pepper; add butter and toss mixture with two forks.
Preheat oven to 425F. Coat 6-muffin tin well with nonstick cooking spray. Put shredded potatoes into muffin tins. Pack lightly. Sprinkle with seasoning salt or paprika to add color. Bake for 35-40 minutes, until potatoes are nicely browned. Remove from muffin tins and serve. posted by dc native
Classic Oven Fries
Serve this popular choice with your favorite beef or steak dish.
Yields: 4 accompaniment servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 35 minutes
2 tablespoons olive oil* (Reduce oil for Core)
3 medium baking potatoes (about 8 ounces each)
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1. Preheat oven to 425 degrees F. Brush 2 large cookie sheets with 1 tablespoon oil.
2. Cut each unpeeled potato lengthwise into quarters, then cut each quarter lengthwise into 2 wedges (or, cut potatoes crosswise into 1/4-inch-thick slices).
3. In large bowl, toss potatoes with salt, pepper, and remaining 1 tablespoon oil until evenly coated.
4. Divide potatoes between cookie sheets, spreading each batch into an even layer. Place cookie sheets on 2 oven racks and oven-fry potatoes 25 minutes or until tender and crisp, turning potatoes over once and switching pans between upper and lower racks halfway through cooking.
Lemony Oven Fries: Prepare Classic Oven Fries as above in steps 1 and 2. In step 3, mix 1 teaspoon grated fresh lemon peel, 2 tablespoons fresh lemon juice, 1 tablespoon dried oregano, and 1 large garlic clove, crushed with press, with salt, pepper, and oil in bowl. Add potatoes and toss to coat. Complete recipe as in step 4.
Spicy Oven Fries: Prepare Classic Oven Fries as above in steps 1 and 2. In step 3, mix 1 teaspoon onion powder, 1/2 teaspoon turmeric, and 1/4 teaspoon ground red pepper (cayenne) with salt, pepper, and oil in bowl. Add potatoes and toss to coat. Complete recipe as in step 4. posted by dc native
Pepper-Potato Hash
Recipe By : WW Slow Good Cookbook
Serving Size : 6
2 teaspoons extra virgin olive oil
1 medium onion -- chopped
1 red bell pepper -- seeded and diced
1 yellow bell pepper -- seeded and diced
1 clove garlic -- minced
1/2 teaspoon fennel seeds -- crushed
1 1/2 pounds baking potatoes -- peeled and diced
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped flat-leaf parsley
Heat the oil in a large nonstick skillet over medium heat. Add the onion, red and yellow bell peppers, garlic, and fennel seeds; cook, stirring occasionally, until the bell peppers are tender, about 10 minutes. Add the potatoes, broth, salt, and pepper; cover and cook about 15 minutes. Uncover and cook, stirring occasionally, until the liquid is evaporated and the potatoes are browned, about 15 minutes longer. Sprinkle with the parsley.
KFC Potato Salad
2 pounds russet potatoes (I used red potatoes and it was fine)
1 cup FF mayo
4 teaspoons relish
4 teaspoons splenda/sweetener (about 2 packets)
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
1. Lightly peel potatoes (you can leave some of the skin on) and chop into roughly 1/2 inch think bite size pieces. Boil in 6 cups water for 7-10 min.
Drain and rinse potatoes with cold water.
2. In medium bowl mix all other ingredients and whisk until smooth.
3. Pour drained potatoes into a large bowl. Pour dressing over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. posted by dcnative
Sweet Potato Gratin
Serving Size : 11
8 medium sweet potatoes
2 cups skim milk
1 tablespoon cornstarch*
1 clove garlic -- minced
1/4 teaspoon ground pepper
1 tablespoon fresh parsley -- snipped
In a 4-quart saucepan, cook the potatoes in water to cover for 45 min or till easily pierced with a fork.
Drain and plunge into cold water to cool.
Peel and slice cross-wise into 1/8" rounds.
Spray a 10" pie plate with nonstick spray.
Arrange sweet potatoes in pie plate, overlapping as necessary to fit. (May be prepared up to 2 days ahead. Wrap well and refrigerate.)
In a med bowl, combine the milk, cornstarch, garlic and pepper.
Pour over the potatoes.
Bake at 300 degrees for 35 min.
Sprinkle with snipped parsley just before serving. posted by dcnative
Mile High Baked Potato
1 portion-size russet potato
2 tsp FF, reduced sodium chicken broth
Ό C FF cottage cheese
Ό C cooked chicken, chopped
Ό C cooked broccoli
Ό C salsa
1 TB fresh cilantro, chopped
Pierce potato several times w/a fork. Place in microwave & cook on high until tender (5-8 minutes). Let stand for 1 minute.
Use a knife to cut an X in the top of the cooked potato. Press ends slightly to open potato & pour chicken broth into opening.
Top potato w/cottage cheese, cooked chicken, broccoli & salsa. Place filled potato in microwave & cook on high for 30 more seconds. posted by dc native