DOUBLE BAKED POTATO BOATS; skinnier, lower-fat, higher fibre

Perfect 'guy' food: easy prep, tasty & filling and no one will notice they're lower-fat and full of good fibre... 

Perfect party fare: Lower-fat Double-Baked Potato Boats
 'Wonderful!' Middle-Aged Tester  

Stuffed Potato Skins are a popular treat at parties at this time of year, especially if you've arrived starving and the usual appetisers aren't quite enough.

Stuffed Potato Skins - also known as double-baked potatoes - were designed in the 1970's for the male palate during tv sports events but became popular with the entire family.  Crispy skin surrounding a bashed potato filling stuffed with flavourful goodies is both appealing and satisfying.  

Original recipes are not healthy, though; they're too white, too high on the glucose index and often contain a great deal of saturated fat -- butter, two types of cheese plus mayo.  

67's Skinnier version are lower in fat and full of good fibre.   Replacing cream cheese with yoghurt-mayo or thick fat-free Greek-style adds tang without cholesterol. More protein and good veg make them health-boosting -- even if they are still an indulgence.

And there's a bonus.  The stuffed potatoes are so easy and tasty, teenagers will love making them. 

The usual 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 (Davidstow or Cathedral City* preferred) 
   4 slices streaky bacon, baked 15-20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
   4 tbsp corn niblets (opt)
   4 tbsp 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 (smaller potatoes will take less time) or until hot through                          
11. Garnish with grated cheese, bacon and spring onions. 
12. For a party, cut each half in two vertically and serve in small foil boats.  Otherwise, serve in single or double halves for a snack or light supper  

*small packets Davidstow at M&S; otherwise Waitrose                                                

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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.