STUFFED POTATO SALAD WITH BACON, CHEESE & VEG: butter & egg-free, 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.