Mexican-style stuffed hot potatoes
Potatoes usually get a bad reputation for being high in starch. But I personally love potatoes and want to redeem them off their infamous rep.
Potato is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin B6, Potassium and Manganese, to name a few good things about the ever so tasty potato.
So on Saturday, I had quite the delicious dinner, I had to share with you.
Mexican-style stuffed hot potatoes
This is an easy to make a meal and very filling. I ate only one potato and was well ''stuffed''! Gettit?
The best part of the stuffing concept is you can fill these potato spuds with whatever you like, no restrictions!
4 large lengthwise cut baking potatoes
1 can kidney beans
1 can corn
Mixed salad leaves
3 tsp coriander powder
1/4 cup Mozzarella cheese
1 teaspoon cumin
1 teaspoon chilli powder
1/2 cup plain Greek yoghurt
Parmesan cheese to garnish
1. I lined a microwave-safe plate with paper towel. Using a fork I pricked the potatoes unpeeled, all over. The potato skin adds extra fibre to your meal which would have gone if I peeled the potatoes and trust me, they taste great, for as long you wash the potatoes thoroughly with warm water.
2. I then placed the potatoes on the lined plate. Cooked in microwave on for 15 minutes until they were tender. I set them aside to let them cool so I can handle them.
3. I then placed the potatoes in the oven at 250 degrees to bake them slightly and give them a brown colour.
4. Once the potatoes were cooked, I started mixing my add-ins. I combined beans, corn, mixed salad leaves along with coriander, cumin and chilli powder.
5. Added in the Greek yoghurt along with some Mozzarella cheese. The original recipe asked me to use sour cream. I could have used some light sour cream but I have a more affinity towards the very nutritious Greek yoghurt and so chose that instead.
Some of you will make a big deal about how I have used Cheese in this recipe and still claim it to be healthy!
Sure, Cheese can be high in saturated fat but cheese also offers calcium and other beneficial nutrients like any other dairy product. We need to form a more positive relationship with cheese by using the proper portion sizes in cooking and making room for some cheesy goodness in our lives.
6. I mixed all my ingredients well to combine.
7. Then I was ready to scoop out the insides of my baked potatoes and that to my other ingredients. I mixed them all well to get my stuffing.
8. Finally, I lined my potatoes on a baking sheet. Put in a pre-heated oven at 250 degrees for 15 minutes and added a sprinkle of cheese and popped it back in for another 5 minutes until the cheese was nicely melted.
This is how the finished product looked like:
Garnished it with some Greek yoghurt and some Parmesan cheese sprinkled on top.
The baked potatoes and ingredients were pretty dry by itself but the spices added a zestiness to it along with the Greek yoghurt's smooth texture made them quite mouthwateringly delicious, if I say so myself. I did have a certain very critical food critic trying these and he seemed to have had rave reviews about them ;)
Feel free to mix in any of your favourite ingredients in the stuffing and make your self some healthy stuffed spuds! I can't wait to make 'em again, having leftovers for lunch today.
Just for the nutrition-conscious out there, here is a quick approximate nutrition breakdown per serving:
Fat saturated 2.50g
Fat Total 4.00g
Carbohydrate Total 35.00g
Dietary Fibre 10.00g
P.S. For more information on healthy eating, contact an Accredited Practising Dietitian who can provide expert nutritional advice tailored to your individual requirements.