Norman — When microwaving multiple potatoes, place them in a spoke pattern on the plate for even cooking.
When boiling potatoes, always start them in cold water and bring to a boil; don’t add potatoes to boiling water.
Bacon-cheddar-stuffed potatoes
2 (12-ounce) russet potatoes, scrubbed
4 slices center-cut bacon
1/2 cup low-fat shredded
Cheddar
1/4 cup nonfat milk
2 tablespoons parsley, chopped
1. Prick potatoes several times on all sides with a fork. Microwave until tender, for about 6 to 7 minutes, turning once at 4 minutes. Let cool.
2. Cook bacon in medium, nonstick skillet over medium-high heat until crisp. Transfer to a plate lined with paper towel; crumble when cool enough to handle.
3. Cut each potato in half lengthwise. Use a spoon to scoop out the middle of the potato, leaving a 1/4-inch layer of potato on the skin. Transfer the scooped potato to a bowl and mash lightly with the cheese and milk. Stir in the bacon and season to taste with salt and pepper.
4. Spoon the potato mixture into the hollowed-out skins (reheat in the microwave briefly, if desired) and sprinkle with the parsley. Makes 4 servings.
Nutritional analysis for each serving: 185 calories, 10 g protein, 31 g carbohydrates, 3 g fiber, 3 g fat, 2 g saturated fat, 243 mg sodium
Garlic oven ‘fries’
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon paprika
1 pound baking potatoes, cut into 1/4-inch strips (peeling optional)
2 tablespoons canola or olive oil
2 tablespoons fresh parsley, chopped
1. Preheat the oven to 450 degrees and place the rack in the center of the oven. Coat a baking sheet with cooking spray.
2. Combine the salt, garlic powder and paprika in a small bowl. Mix the potatoes and oil together; add the seasoning mixture and toss. Place the potatoes in a single, uncrowded layer on the baking sheet.
3. Bake until the undersides are browned, about 20 minutes. Turn and bake until the potatoes are tender and crisp, for a total of about 35 minutes. Season with additional salt and pepper, if desired; toss with the parsley and serve. Makes 4 servings.
Nutritional analysis for each serving: 169 calories, 3 g protein, 24 g carbohydrates, 3 g fiber, 7 g fat, 1 g saturated fat, 303 mg sodium
