These spuds have all the buttery richness of the mashed guys but only a fraction of the fat. They're already seasoned, so you won't be tempted to slather on the butter and salt, and they come in nature's own portion-controlled packaging. Remember to eat the skins—that's where the nutrients and nearly 70 percent of the fiber hide.
Serves: 8
Prep: 13 min
Cook: 1 hr 10 min
Total: 1 hr 23 min
Ingredients
Directions
1. Bake potatoes in a 400°F oven until soft, about 1 hour. Remove potatoes from oven, allow to cool for 5 minutes, then slice each in half.
2. Scoop the flesh from each potato into a large bowl; set the skins aside. Mash the potatoes.
3. Add buttermilk, sour cream, 3/4 teaspoon salt, 1/4 teaspoon pepper, and scallions; mix thoroughly. Spoon an eighth of the potato mixture into each reserved skin.
4. Place potato halves on baking sheet and rewarm in 400°F oven until heated through, about 10 to 15 minutes. Serve immediately.
Nutritional Facts per serving
Calories 152.6 cal
Fat 0.2 g
Saturated fat 0.1 g
Cholesterol 0.6 mg
Sodium 22.9 mg
Carbohydrates 34.5 g
Total sugars 1.6 g
Dietary fiber 2.5 g
Protein 4.4 g
Courtesy of the Rodale Healthy Recipe Finder.
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