Baked Potato Snack

[Guest guest]

Baked Potato Snack

 

Serves 1

For a hearty snack or light meal, top these baked

potatoes with any of the following combinations: 1

tablespoon low-fat yogurt or sour cream and 1

tablespoon black-olive tapenade; sea salt, freshly

ground black pepper, and 1 tablespoon unsalted butter;

1/4 cup cooked lentils, 1 tablespoon crumbled feta

cheese, and a drizzling of extra-virgin olive oil; 1/4

cup cubed tofu, 1 tablespoon sliced scallions, 1

tablespoon light soy sauce, and 1 tablespoon sesame

seeds; or 4 steamed asparagus spears, 1/4 cup cooked

green peas, lemon zest, and a drizzling of

extra-virgin olive oil.

 

1 medium sweet potatoor baking potato

Salt and freshly ground black pepper

 

1. Heat oven to 400°. Prick potato in a few spots

with the tines of a fork. Bake until the tip of a

knife slips easily into the potato, about 1 hour.

Remove from oven; let cool just enough to touch. Split

potato open with a paring knife; pinch ends gently to

open. Stuff with desired fillings, and serve

immediately.

 

 

 

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