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
Re: fat-free potatoNever 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
Never thought of the broth addition. Will do that when there's leftover broth hanging aroundI'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
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
Also a tomatilla salsa lover, which is also green.ChiliMe too!;)StarWarrior Rie
Best Of |
Favorites & Replies |
Start a New Board |
My Fool |
BATS data provided in real-time. NYSE, NASDAQ and NYSEMKT data delayed 15 minutes.
Real-Time prices provided by BATS. Market data provided by Interactive Data.
Company fundamental data provided by Morningstar. Earnings Estimates, Analyst