Roasted potatoes make a great holiday side, relatively easy to make but impressive for your guests to behold.
Potato skins are a Super Bowl standard but all that fat in the cheese and bacon are out if you’re on a low-salt, low-fat diet. But a reader of this blog recently suggested making mashed potatoes using low-salt chicken stock rather than butter and milk. So we’re adding these as an option for our week of Super Bowl treats.
I tried the idea and loved it, so I thought why not take it to the next level but using the mixture to make a twice-baked potato? Simply bake several large potatoes until they are soft to the touch. They can be done in a microwave as well, check yours for cooking times since that varies by microwave.
Once they’re done, cut length-wise and scoop out the potato inside leaving the half-skins intact for refilling.
Continue reading “Super Bowl Party dishes — try fat-free twice-baked potatoes”
One traditional Thanksgiving dish I’ve largely given up since my angioplasty is mashed potatoes. The milk and butter in them carry too much fat for my low-fat diet.
This year, though, my wife challenged me to make mashed potatoes that were low-fat. And I did with results that pleased her but left me with mixed feelings about their taste.
I started by using fat-free milk instead of regular or even 1%. Note that a cup of fat-free milk has 135 mgs of sodium for some reason that escapes me, so even there you have salt to deal with. I doubt I used a cup on five pounds of potatoes though. I don’t measure it in, just keep adding to get to the creaminess I want for the potatoes.
Instead of butter, I used Smart Balance which one nutritionist recommended to me. I actually used a variety called Smart Balance Light which has less sodium, only 80 mgs a tablespoon and 5 grams of fat. I used about four tablespoons, so there was still 20 grams of fat in the five pounds of potatoes. Continue reading “Low-fat mashed potatoes — here’s how”