The loaded potato is notoriously awful, health-wise. I mean, if you really didn't clog your arteries with all the butter and sour cream on a normal restaurant-style baked potato, go ahead and add bacon and cheese whiz to put you over the edge. Thanks a lot, T.G.I. Friday's.
Well, it's not the potato's fault that corporate America stuffed it with crap, so I decided to redeem it. There's a little nod to the 80s in this recipe, too, because it is also a twice-baked potato. But not the kind with the piped swirl on top. So, if you also think the loaded potato deserves another chance, do this:
Cube one smallish sweet potato or yam and steam* until tender. Meanwhile, bake up two stuffable-sized potatoes, along with a few whole garlic cloves. Scoop out the inside of the baked potato, keeping the skin intact, and mash in a bowl with the sweet potato, garlic cloves, a bit of grated Parm, and some S & P. When it tastes good, return the mixture to the potato skins. The rest is up to you, but stay away from bacon and tube cheese or you'll ruin everything. I topped mine with caramelized sweet onions and sauteed crimini mushrooms with fresh thyme from the garden, and a very light sprinkling of organic sharp cheddar (a little goes a long way). That goes back into the oven until it's all bubbly and brown. (There's the twice baked part.) And, as if all of that weren't enough, I finished it off with a dollop of fat free plain yogurt and some chives, also from the garden. The tang of the yogurt is a great compliment to the sweetness of the potato innards. The best part about this whole thing is that you can eat it sans-guilt and save yourself the braincells you'd otherwise lose during a meal at a greasy chain restaurant. Thank God it's not pasteurized processed cheese product.
Well, it's not the potato's fault that corporate America stuffed it with crap, so I decided to redeem it. There's a little nod to the 80s in this recipe, too, because it is also a twice-baked potato. But not the kind with the piped swirl on top. So, if you also think the loaded potato deserves another chance, do this:
Cube one smallish sweet potato or yam and steam* until tender. Meanwhile, bake up two stuffable-sized potatoes, along with a few whole garlic cloves. Scoop out the inside of the baked potato, keeping the skin intact, and mash in a bowl with the sweet potato, garlic cloves, a bit of grated Parm, and some S & P. When it tastes good, return the mixture to the potato skins. The rest is up to you, but stay away from bacon and tube cheese or you'll ruin everything. I topped mine with caramelized sweet onions and sauteed crimini mushrooms with fresh thyme from the garden, and a very light sprinkling of organic sharp cheddar (a little goes a long way). That goes back into the oven until it's all bubbly and brown. (There's the twice baked part.) And, as if all of that weren't enough, I finished it off with a dollop of fat free plain yogurt and some chives, also from the garden. The tang of the yogurt is a great compliment to the sweetness of the potato innards. The best part about this whole thing is that you can eat it sans-guilt and save yourself the braincells you'd otherwise lose during a meal at a greasy chain restaurant. Thank God it's not pasteurized processed cheese product.
Sprinkle some paprika on top to complete the 80s charm.
We had some leftover guac in the fridge that was also a great topper.
Serve with the Wood Brothers' latest album, Loaded.
*Steaming is one of most nutritious ways to prepare food because it allows the vegetable to retain all those great vitamins and minerals you are counting on ingesting that can otherwise be lost during cooking. Also, the yogurt and sweet potato in this recipe not only make it taste really good, but also add a list of health benefits too long to write out without boring you, so just click on the links to learn more.
*Steaming is one of most nutritious ways to prepare food because it allows the vegetable to retain all those great vitamins and minerals you are counting on ingesting that can otherwise be lost during cooking. Also, the yogurt and sweet potato in this recipe not only make it taste really good, but also add a list of health benefits too long to write out without boring you, so just click on the links to learn more.
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