No. of Recommendations: 2
I think I've mentioned this before but here it is again.

I will nuke a fairly large russet potato, let it cool, then cut it in half and put one half in the fridge. The other half I mash with a fork and I cut up the skin as well.

I then add a little freshly ground pepper and maybe a little rosemary or thyme to some chicken broth which I heat. Put the smushed potato into the broth and nuke that (briefly) to heat up the potato.

I may add a spinkle of grated cheese.

Almost fat free and still tasty.

Christina
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Re: fat-free potato

Never thought of the broth addition. Will do that when there's leftover broth hanging around.

My baked potato routine is: Bake a large one and cut off 1/3 for me, 2/3 for ChiliSpouse. He adds sour cream, garlic, real butter, grated cheese, and mushes it up on his plate until it resembles what I call glop.

I make several slices in mine, add Butter Buds, green salsa and a bit of grated cheese, then nuke it to melt the cheese. Like you, very close to fat-free and really tasty. If I'm feeling particularly virtuous, no cheese for me!

Chili
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Never thought of the broth addition. Will do that when there's leftover broth hanging around

I'll use a bit of Herb-ox's sodium free instant broth - chicken bouillon in a small amount of hot water if I don't have any homemade broth.

I'm not surprised that you add some green salsa!

Christina
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I'm not surprised that you add some green salsa!

Maybe after almost 15 years at TMF, I should change my name to GreenChileGal. :o)

Also a tomatilla salsa lover, which is also green.

Chili
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Also a tomatilla salsa lover, which is also green.

Chili


Me too!

;)

StarWarrior Rie
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