Recipes: Baked, Stuffed Potatoes With Bacon, Cabbage and Cheese

BASIC BAKED POTATOES

Makes 4.

• 4 Russet potatoes

Directions

Place an oven rack in the center of the oven. Heat the oven to 400 degrees. Prick the potatoes with the tip of a sharp knife.

Place the potatoes in the hot oven and bake for about 1 hour, or until the knife can easily pierce through the potato.

Nutrition information per 1 medium potato with skin:

Carbohydrates37 gCalcium26 mg

Protein4 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 2 1/2 bread/starch.

BAKED, STUFFED POTATOES WITH BACON, CABBAGE AND CHEESE

Makes 4 to 8.

• 8 slices bacon

• 4 tbsp. butter, divided

• 1 medium onion, chopped

• 2 c. shredded cabbage

• 4 to 6 tbsp. milk

• Salt and freshly ground black pepper to taste

Directions

When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl.

Fry the bacon in a sauté pan over medium heat for 8 to 10 minutes or until the bacon is browned and crispy. Remove the bacon and crumble the strips into the bowl with the potatoes. Discard all but 1 tablespoon bacon fat from the pan.

Add 2 tablespoons butter and melt over medium heat. When the butter looks foamy, add the onion and cabbage and cook, tossing the vegetables frequently, about 8 minutes or until the cabbage is wilted and lightly browned. Add the vegetables to the potatoes.

Spoon the mixture back inside the potato skins, dividing equally. When ready to bake, heat the oven to 375 degrees. Place the filled potato skins on a cookie sheet, sprinkle equal amounts of the remaining cheese on top of each potato and bake for about 15 minutes or until hot and the skins are crispy.

Nutrition information per potato half:

Calories317Fat20 gSodium430 mg

Carbohydrates22 gSaturated fat11 gCalcium185 mg

Protein13 gCholesterol56 mgDietary fiber3 g

BAKED, STUFFED POTATOES WITH CREAM CHEESE AND CHIVES

Makes 4 to 8.

• 4 baked potatoes

• 3 tbsp. cream cheese

• 2 tbsp. butter

• Salt and freshly ground black pepper to taste

• 2 tbsp. chopped chives

Directions

When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl. Add the cream cheese and butter, and mash into the potatoes. Mix in enough of the milk to achieve a moist and tender consistency. Season to taste with salt and pepper. Mix in the chives.

Spoon the mixture back in equal amounts inside the potato skins.

Variation: To make a less-caloric version: substitute 1 cup cottage cheese plus 1/2 cup skim buttermilk for the cream cheese, butter and milk.

Nutrition information per potato half:

Calories128Fat5 gSodium55 mg

Carbohydrates19 gSaturated fat3 gCalcium29 mg

Protein3 gCholesterol14 mgDietary fiber2 g

BAKED, STUFFED POTATOES WITH FETA CHEESE AND SPINACH

Makes 4 to 8.

• 4 baked potatoes

• 2 tbsp. butter

• 2 tbsp. olive oil

• 1 bunch fresh spinach, rinsed and dried

• 8 oz. crumbled feta cheese

• 11/2 tbsp. chopped fresh dill or 1 tsp. dried oregano

• 4 to 5 tbsp. milk

• Salt and freshly ground black pepper to taste

When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl. Add the butter and mash into the potatoes.

Heat the olive oil in a sauté pan over medium heat. Add the garlic and spinach and cook for 2 to 3 minutes until the spinach has wilted. Press the spinach to discard as much liquid as possible.

Chop the spinach and add to the potatoes. Add the feta cheese and dill or oregano and mix ingredients gently to distribute them evenly. Mix in enough of the milk to achieve a moist and tender consistency. Season to taste with salt and pepper.

Spoon the mixture back inside the potato skins in equal amounts. When ready to bake, heat the oven to 375 degrees. Place the filled potato skins on a cookie sheet and bake for about 15 minutes or until hot, with the skins crispy.

Nutrition information per potato half:

Carbohydrates21 gSaturated fat7 gCalcium180 mg

Protein7 gCholesterol33 mgDietary fiber2 g