GUYS FOOD: SKINNIER DOUBLE BAKED POTATOES, Frugal

Perfect 'guy' food: easy prep, tasty & filling and they won't notice it's full of good fibre... 

1st posted 14.06.06

Stuffed Potato Skins were designed in the 1970's for the male palate but became popular with the entire family.  There is something about the crispy skin and the bashed potato filling stuffed with goodies that makes them irresistable.  But the originals are not healthy - they are too white, too high on the glucose index, contain too much saturated fat.   .

67's Skinnier version are lower in fat, full of good fibre and so easy and tasty teenagers will make them.  The recipe adds more protein and good veg, making them Skinnier -- even if they are still an indulgence.

Replacing cream cheese with yoghurt-mayo or using 100% strained fat-free Greek-style adds tang without cholesterol. 

The portion per serving is half a potato; quartered potatoes served in foil boats are fine at a party or buffet.  

The first stage of preparation can be made up to two days ahead.

Cost: £2.50
Feeds: 8-16

Ingred:
   4 baking potatoes (not ginormous ones)
   1-2 tbsp olive oil
   pepper & a little salt
   
   2-4 tbsp butter (opt)
   1/4 cup strained 0-fat yoghurt plus 1/4 cup fat-reduced cream cheese OR 1/2 cup yoghurt-mayo
   2 spring onions or 3-4 tbsp chives, finely chopped
   1/3-1/2 cup reduced-fat cheese, grated (67 uses M&S reduced fat Davidstow or Cathedral City) 
   4 slices streaky bacon, baked 20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
   4 tbsp corn niblets (opt)
   4 tbsp finely diced green or other coloured peppers 
   2 -4 tbsp milk   

Method:

1. Wash potatoes; cut out any blemishes; dry; roll in olive oil, pepper & salt; prick with a fork in a few places
2. Bake naked (don't wrap in foil!) at 200c/180fan/400f/gas 6 one hour in the centre of an oven (put a baking tray on the oven floor to catch drips)
3. Set aside a little spring onion, bacon & cheese for garnish
4. Cool potatoes 5 mins; wearing clean oven gloves, slice into neat vertical halves
5. Leaving a 1/2 inch/1cm rim around the edges & bottom, scoop the flesh into a med bowl
6. Add butter; blend into potato with a fork 
7. Add your choice of yoghurt-cream cheese or yoghurt-mayo or Greek-style yoghurt, spring onions, crumbled bacon & cheese; mix well
8. Stir in other preferred ingredients and pile back into the potato shells
9. Either return to the oven (see step 10) OR when completely cool, cling film and refrigerate up to 2 days
10. When ready to serve, preheat oven to 350f/180c; bake on a baking tray on lower shelf 20-40 mins or until heated through                           
11. Garnish with grated cheese, bacon and spring onions. 

Comments:

'Really, really fast with a fabulous texture.' Political assistant' 

'Those potatoes were amazing!' Carer for elderly priest.

'One half would never be enough.' Retired writer

 

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This recipe was developed by B  Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.