I love baked potatoes with butter, sour cream, chives and bacon bits. Sadly, they have enough fat to grease a sumo wrestler.
I also love double stuffed potatoes made with egg yolks, butter, cheese and seasonings. They too are just slightly less unhealthy than illicit drugs.
So, when I found this recipe for double stuffed potatoes with low fat yogurt and golden onions for seasoning, I was intrigued. You can find the recipe at the Idaho Potato Commission Site. The link is:
I only made one large baking potato as it is just She Who Must Be Obeyed and I for dinner. I used my toaster oven to save energy.
I baked the potato for one hour 15 minutes at 400 F. The recipe instructions say to bake for an hour. I have read this other places. I have never had a large baking potato cook in an hour. I don’t know if it is my stove or if Canadian potatoes are just tougher but it always takes longer than an hour for me to bake a potato.
Also, the recipe suggests cooking the potato on a bed of Kosher salt. I believe this is to stop the skin from sticking without fat. It worked but it seemed like a lot of salt to me. I brushed it off the potato after cooking to prevent a scolding from my doctor about sodium intake.
I scooped out the cooked potato from the skin leaving 1/4 inch as per the instructions to make two shells. I brushed both sides of the shell with olive oil and back on the salt and into the oven for 20 minutes to crisp. I mixed the flesh I had scooped out with no fat yogurt. The recipe calls for low fat but I decided to be really healthy.
While the potato shells were crisping, I put the thinly sliced onion in my cast iron fry pan over medium low heat with some olive oil. The recipe doesn’t tell you this but, if you are looking to brown onions, a heavy pan makes it way easier. A thin cheap pan tends to get hot spots and can burn the thin slices.
I stirred regularly for about 15 minutes until the onions were nice and brown. I mixed the onions with the potato yogurt mixture.
When the shells came out of the oven, I spooned the potato, yogurt, onion mixture into the shells and put them back in the oven for 10 minutes.
I served these with some pre-stuffed pork chops that were on sale at the supermarket and a fresh green salad.
These are not rich Duchess potatoes. These are not baked potatoes slathered with butter, sour cream and bacon bits. However, they were very tasty and are way better for you. The golden onions give a nice flavour and the yogurt gives a taste reminiscent of sour cream
without hardening your arteries. I would have no problem serving these to company and I enjoyed them.
The Old Fat Guy