Stuffed Potatoes - 24g Carbs, 4g Fiber
From Dr Weil
6 Servings
As it can be difficult to coax your loved ones into eating five
helpings a day of vegetables (as nutritionists recommend), this
recipe cleverly incorporates broccoli into a baked potato, without
using a lot of fat. Broccoli is an excellent source of fiber and
cancer-fighting antioxidants. Potatoes are a universally loved
vegetable loaded with vitamins C and B-6, potassium, and fiber.
You can make the stuffed potatoes ahead and reheat them when
everyone is ready to eat.
3 large baking potatoes
3 stalks broccoli
1/2 tsp salt
1 Tbsp olive oil
1-2 Tbsp rice milk or soy milk
2 Tbsp grated Parmesan cheese
1. Scrub the potatoes and make shallow cuts around their middles
to make it easier to cut them in half after baking. Bake the
potatoes at 400 degrees until soft, usually 1 hour, depending
on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel
some of the outer skin off to make the stems more edible. Steam
the broccoli until crunchy-tender and bright green. Drain and
chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl.
Add the salt, olive oil and just enough rice or soy milk to allow
you to mash the potatoes into a smooth paste. Add the Parmesan
cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a
baking dish and heat them to desired temperature.
Nutrition per Serving:
136 Calories, 4g Total Fat (1g Sat), 2mg Cholesterol, 24g Carbs,
5g Protein, 4g Fiber, 250mg Sodium