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Sunday, February 6, 2011

Double Baked Potatoes

Wow, this used to be one of my favorite dishes.  I quit eating potatoes, not entirely, but cut way back because they have a high glycemic index.  If you want to loose weight or if you are insulin sensitive, here is one place to consider keeping control of your sugar intake to help your body process sugars more slowly.  Look on-line for a list of low glycemic index foods.  Then use the chart to help you plan the number of carbs you eat each day.  That said, once in awhile, splurge on a Double Baked Potato.

Four Servings
Bake two medium to large potatoes in 350 oven for about 1 hour.  Remove and cool for 10 minutes or long enough to handle.  Slice lengthwise in half.  Carefully scoop out potato, saving skins, and  mash and mix in a bowl until creamy, adding salt and butter and liquid (chicken broth or water) until the texture is correct.  Once mashed smoothly, refill the skins with this mixture and sprinkle with non-dairy cheese or (if you system can handle it) hard goat or sheep cheese.  Return to oven on a baking sheet and cook for another 10 minutes or so.  Serve with a protein dish and vegetable.  


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