CRUSHED POTATOES.
Aug 17, 2008 17:12:35 GMT -8
Post by carol on Aug 17, 2008 17:12:35 GMT -8
CRUSHED POTATOES...A Big 10!!
16 small potatoes --I used new baby nugget potatoes...Carol
non-stick cooking spray
olive oil
kosher salt
freshly ground pepper
1–1 1/2 cups shredded fat-free cheddar cheese
1 cup fat-free sour cream
2 tablespoons finely snipped chives
Preheat oven to 450 degrees.
Bring a large pot of water to a boil and add potatoes; boil for about 10-15 minutes, until soft yet firm.
Drain, and arrange on a baking sheet sprayed with non-stick cooking spray. Using the flat end of a meat mallet, squash each potato flat, until it is twice its original diameter. Drizzle the tops with olive oil, and scatter with salt and pepper. Bake on the top shelf of the oven for 20 minutes until crisp and golden brown.
Remove baking sheet from the oven and add approximately 1 tablespoon of shredded cheese to the top of each potato and give each mound of cheese a quick squirt of cooking spray (to aid in the melting if using fat-free cheese). Return to oven for 3-4 minutes, until cheese is melted. Remove from oven.
Mix 1 tablespoon of the chives into the sour cream in a small bowl and dollop about 1 tablespoon of sour cream on top of each potato. Garnish with remaining chives.
Yields 8 servings.
16 small potatoes --I used new baby nugget potatoes...Carol
non-stick cooking spray
olive oil
kosher salt
freshly ground pepper
1–1 1/2 cups shredded fat-free cheddar cheese
1 cup fat-free sour cream
2 tablespoons finely snipped chives
Preheat oven to 450 degrees.
Bring a large pot of water to a boil and add potatoes; boil for about 10-15 minutes, until soft yet firm.
Drain, and arrange on a baking sheet sprayed with non-stick cooking spray. Using the flat end of a meat mallet, squash each potato flat, until it is twice its original diameter. Drizzle the tops with olive oil, and scatter with salt and pepper. Bake on the top shelf of the oven for 20 minutes until crisp and golden brown.
Remove baking sheet from the oven and add approximately 1 tablespoon of shredded cheese to the top of each potato and give each mound of cheese a quick squirt of cooking spray (to aid in the melting if using fat-free cheese). Return to oven for 3-4 minutes, until cheese is melted. Remove from oven.
Mix 1 tablespoon of the chives into the sour cream in a small bowl and dollop about 1 tablespoon of sour cream on top of each potato. Garnish with remaining chives.
Yields 8 servings.