Spring is coming, I promise!
Baked Potato Skins
Serves 5 as a main dinner course
10 Big Russet or other Baking Potatoes
Assorted toppings, including but not limited to:
Sour Cream (No Fat is Nice)
Green Onions, Sliced
Crumbled and Cooked Veggie Bacon
Chopped Black Olives
Chopped and Cooked Brocolli
Low Fat Cheese Sauce (Recipe to Follow)
Preheat Oven to 425 degrees. Bake Potatoes for one hour, then turn the oven up to 475 degrees. After Potatoes cool, cut them in half lengthwise and scoop out the insides, leaving 1/4" of the potato in the shell all around (save the potatoey goodness for another use). Place potato shells on baking sheet with a bit of olive oil, coconut oil and or cooking spray. After 10 minutes, turn the potatoes over and cook for an additional 10 minutes or so, making sure they don't burn.
Yeah! Have a potato skin party!
Lowfat Cheese Sauce
2 cups Soy Milk (or Skim Milk)
1/4 - 1/2 Cup Nutritional Yeast (Optional)
2 tsp. Cornstarch
2 cups shredded or grated lowfat Cheese
In a microwavable bowl, heat milk for two minutes on high in the microwave. Remove bowl and add all ingredients except cornstarch. Microwave for two minutes longer. Remove bowl from microwave, stir and scoop out 2 Tablespoons or so of the mixture - put into a small bowl. Add the cornstarch to the small bowl, stir until smooth and add contents of the small bowl to cheese sauce mixture. Microwave for two minutes, stir and test if cheese sauce is hot enough. Microwave in two minute intervals until done.