Potato skins are another favorite for me. This recipe may not be the bacon, chive and cheese kind smothered in sour cream and extra bacon but, it sure is an excellent tasty alternative. Under 300 calories per potato skin and loaded in so many nutrients, vitamins and GOOD complex carbohydrates. All carbohydrates are broken down to glucose to produce the energy molecule ATP. The effectiveness of this whole process also depends on many vitamins and minerals. Natural, complex carbohydrate sources such as potatoes naturally provide many of the vitamins and minerals needed for energy production. Simple, refined carbs found in many processed, convenient foods tend to be void of these natural nutrients, therefore there is a greater risk that some of the energy will be converted into fat and stored. This is often the case even if the calorie content of the simple carb is lower than the calories in the complex carbohydrate source. Natural complex carbs often don't have additives and preservatives unlike many of the processed simple carb sources.
4 Large potatoes, cleaned and cut in half
1 large onion, peeled and ends cut off
1 cup broccoli
1/2 cup artichoke hearts
1/2 cup part skim ricotta cheese
1/4 shredded cheddar cheese
2 tbsp smart balance omega light, butter with flax seed oil
1/4 tsp of the following:
1 tsp garlic powder
1 tbsp olive oil
Preheat oven 425*
Place halved potatoes and whole onion on cookie sheet and bake 1 hour. Saute broccoli in a small skillet with 1 tbsp olive oil, salt and pepper to taste until about 3/4 done. Remove potatoes from oven and carefully remove the flesh of the potato from the skin. Turn broiler on high.
Put 1 1/2 to 2 cups of the flesh of potato in a mixing bowl, add sauteed broccoli, artichoke hearts, butter, seasonings and cheeses. Using hand mixer, mix until smooth. Fill cavities with potato mixture. Sprinkle with parmesan or feta cheese to keep the calories lower than 300 per potato other wise, shredded cheddar for 113 calories per oz. Place back in oven under broiler for another 3-5 minutes until cheese and potato filling is golden brown. Let cool for 2 minutes before eating.