FESTIVE STUFFED POTATO SALAD, full of interesting flavours, high fibre, lower fat, healthier carbs

Take the stuffing from twice baked potatoes, cool it, serve it cold and you have...

Festive Stuffed Potato Salad 
'Exceptionally tasty and interesting; not your run-of-the-mill tater salad' 

At around this point in the summer, potato salads become a little dull.  Mixing it up with  rice or pasta or Chinese noodles - all of which pique the interest when al fresco dining - is one solution.

Or you can try this terrific amalgam of potatoes and tasty bits and pieces that was created for an elderly potato-loving friend.  

This salad is actually a cold version of the mix that goes into Skinnier Double Baked Potato Skins.

It pretty much knocks the socks off other recipes for potato salad lovers - especially when it is served very cold in a heat wave!

It contains baby chunks of reduced fat- cheese, crumbled streaky bacon and fresh & crunchy and/or roasted cooked vegetables.  67's usual low-cal mix of yoghurt mayo, reduced-fat cream cheese and a bit of milk bind it together.  

The result is a creamy mash full of flavour and texture contrasts.  And people love it!

Give it a try.  Potatoes are one of our good value foods.  When  cooked and cooled they score highly on the healthy meter; carbs are reduced and resistant starches are a gift for the gut. 

Cost: £2.50'ish

Feeds: 6-8'ish

Ingreds:

   4 good-sized baking potatoes 
   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, in fine dice or 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 )
   4-5 tbsp corn niblets OR finely diced fresh (de-seeded) OR sun-blush tomatoes
   4-5 tbsp finely diced bell peppers OR peeled celery 

   2 -4 tbsp milk 

   juice & zest of half a lemon

   pepper and a bit of salt

Method:

1. Wash potatoes; cut out any blemishes; dry; roll in olive oil, pepper & salt; prick with a fork in a few places.  Bake naked (don't wrap in foil!) at 200c/180fan/400f/gas 6 one hour in the centre of oven ( a baking tray on the oven floor will catch drips)
2. Set aside a little spring onion, bacon & cheese plus other veg if wanted, for garnish
3. Cool potatoes 5 mins; peel them; place the flesh into a  bowl; add butter; blend into potato with a fork 
4. Add your choice of yoghurt-cream cheese or yoghurt-mayo or Greek-style yoghurt plus spring onions, crumbled bacon & cheese; mix well
5. Stir in other preferred ingredients mixing thoroughly
6. Cool in fridge overnight; taste, season with pepper & a little salt; stir in lemon juice and zest                    
7. Serve in a bowl or in scoops on a plate, generously garnished with leftover  cheese, bacon and vegetables.   

Comments:

'Really, really delicious with layers of intriguing flavour and a very interesting texture.' 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.