Cuisinart TOB-50BCH TOB-50 Manual - Page 17

Twice Baked Sour Cream & Chive Potatoes Makes 4 servings 4 Idaho or russet potatoes, about 7-8 ounces each 1⁄3 cup lowfat milk 1 tablespoon + 1 teaspoon unsalted butter ½ cup sour cream or lowfat sour cream ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper (black or white) 3 tablespoons + 1 tablespoon chopped fresh chives Prepare and bake potatoes as in previous recipe, but do not pinch open - just slit slightly with a knife to allow steam to vent. When cool enough to handle, cut off top quarter of each potato and scoop out cooked potato, leaving a ¼-inch-thick potato shell. Reserve cooked potato and skin shells. Preheat toaster oven to 375°F on bake setting. Place cooked potato in a medium bowl. Add milk and 1 tablespoon butter. Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream, salt, pepper, and 3 tablespoons chives. Mash/beat to combine completely. Generously fill the potato shells with sour cream and chive potato mixture. (Potatoes may be prepared a day ahead to this point - cover and refrigerate.) Arrange potatoes on baking tray (can line with a sheet of aluminum foil). Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes to baking time if potatoes were prepared ahead and refrigerated), until potatoes are hot and golden on the tops. Sprinkle hot potatoes with remaining tablespoon of chopped chives to serve. Nutritional information per serving (8-ounce potato): Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g • chol. 25mg • sod.121mg • calc. 76mg • fiber 3g Herb Roasted Sweet Potato Wedges Sweet potatoes are one of the most nutritious vegetables - and they are delicious when roasted with olive oil and herbs. Makes 2 to 4 side dish servings cooking spray 2 sweet potatoes, about 1 pound total 1 tablespoon extra virgin olive oil ½ teaspoon dry herbs (thyme, rosemary, basil, oregano, savory) ½ teaspoon kosher salt Preheat toaster oven to 425°F on bake setting. Line the baking pan with aluminum foil. Lightly coat with cooking spray. Scrub the sweet potatoes and trim as necessary; do not peel. Cut potato in half lengthwise. Cut each half into four equal wedges. Toss potato wedges in olive oil, herbs and salt. Arrange on prepared pan and bake for 20 to 25 minutes until potato wedges are tender, browned and crispy. Serve hot. Note: You may also prepare this recipe using russet potatoes, new red or white potatoes, or Yukon Gold potatoes. Cooking times will vary depending on potato used. Nutritional information per serving (based on 4 servings): Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g • chol. 0mg • sod.176mg • calc. 20mg • fiber 4g 15