Food recipes
Baked Potato Toppings
Baked Potato Toppings
Ingredients:
Potatoes
Directions:
1. Each of the following makes 1 serving and uses a 5 ounce.
2. Baked potato.
3. BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2 cup steamed broccoli florets, 1 tbsp.
4. Grated nonfat morrzrella cheese, and 1 teaspoon minced fresh dill or possibly 1/4 teaspoon dry dill week.
5. Bread/starch and 1 vegetable.
6. CHEESE AND CHIVES...Fill an opened warm baked potato with 1/4 cup low-fat (1%) low-fat cottage cheese, 1 tbsp.
7. Snipped fresh chives, and 1 teaspoon toasted sesame seeds.
8. Bread/starch and 1 vegetable.
9. ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 teaspoon extra virgin olive oil over it. Seal and bake along with the potato at 375°F for 30 min, till the garlic is very soft.
10. Squeeze the pulp out of one or possibly more garlic cloves, to taste, into the opened warm potato.
11. Potato with 1/2 c. Italian Mushroom Sauce.
12. Sprinkle with 1 tbsp.
13. Minced fresh basil or possibly parsley.
14. ONIONS AND MINT...Lightly spray a nonstick saute/fry pan with butter-flavored cooking spray.
15. Place over low heat, add in 1/2 cup thinly sliced onion, and saute/fry for 4 to 5 min, till soft but not browned.
16. Add in 1 teaspoon balsamic vinegar, 1 teaspoon minced fresh mint (or possibly flat-leaf parsley), and a generous grinding of pepper.
17. Spoon into a opened warm baked potato.
18. Mexican Vegetable Stew into an opened warm baked potato.
19. Sprinkle with 1 teaspoon fresh minced cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.
20. Bread/starch.
21. YOGURT PRIMAVERA...Combine 2 tbsp.
22. Plain nonfat yogurt, 1/4 teaspoon Dijon mustard, 3 tbsp.
23. Mixed diced dred, green, and yellow bell peppers, and 1 chopped scallion, white part and 1 inch green.
24. Spoon into an opened warm baked potato.
25. Sprinkle with warm red pepper flakes to taste.
26. Bread/starch.
Ingredients:
Potatoes
Directions:
1. Each of the following makes 1 serving and uses a 5 ounce.
2. Baked potato.
3. BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2 cup steamed broccoli florets, 1 tbsp.
4. Grated nonfat morrzrella cheese, and 1 teaspoon minced fresh dill or possibly 1/4 teaspoon dry dill week.
5. Bread/starch and 1 vegetable.
6. CHEESE AND CHIVES...Fill an opened warm baked potato with 1/4 cup low-fat (1%) low-fat cottage cheese, 1 tbsp.
7. Snipped fresh chives, and 1 teaspoon toasted sesame seeds.
8. Bread/starch and 1 vegetable.
9. ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 teaspoon extra virgin olive oil over it. Seal and bake along with the potato at 375°F for 30 min, till the garlic is very soft.
10. Squeeze the pulp out of one or possibly more garlic cloves, to taste, into the opened warm potato.
11. Potato with 1/2 c. Italian Mushroom Sauce.
12. Sprinkle with 1 tbsp.
13. Minced fresh basil or possibly parsley.
14. ONIONS AND MINT...Lightly spray a nonstick saute/fry pan with butter-flavored cooking spray.
15. Place over low heat, add in 1/2 cup thinly sliced onion, and saute/fry for 4 to 5 min, till soft but not browned.
16. Add in 1 teaspoon balsamic vinegar, 1 teaspoon minced fresh mint (or possibly flat-leaf parsley), and a generous grinding of pepper.
17. Spoon into a opened warm baked potato.
18. Mexican Vegetable Stew into an opened warm baked potato.
19. Sprinkle with 1 teaspoon fresh minced cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.
20. Bread/starch.
21. YOGURT PRIMAVERA...Combine 2 tbsp.
22. Plain nonfat yogurt, 1/4 teaspoon Dijon mustard, 3 tbsp.
23. Mixed diced dred, green, and yellow bell peppers, and 1 chopped scallion, white part and 1 inch green.
24. Spoon into an opened warm baked potato.
25. Sprinkle with warm red pepper flakes to taste.
26. Bread/starch.
Printed from https://recipe.bluelayer.org/recipe/17767/baked-potato-toppings