Baked Potato Night Done Right

O is for October and all things orange as far as I’m concerned! The beautiful leaves changing, pumpkins, carrots, sweet potatoes…mmmm.

IMG_4943

Can you believe how many years I spent microwave “baking” my russets and sweets whenever we had baked potato night? Until a few weeks ago, when my sister served baked-in-the-oven potatoes with the skins crispy and seasoned, it had been years since I made baked potatoes due to my efforts in reducing starchy foods. With time, I’ve realized that I’m only willing to do what is sustainable long term; meaning I am not giving up baked potatoes!

IMG_4942

Enter my healthier but still very fulfilling take. Both regular and sweet potatoes are up there on the glycemic index so I added some extras that would prevent a post-carbohydrate crash!

IMG_4937

  • Fresh, fiber rich, low glycemic index broccoli as a topping

IMG_4940

  • Raw peppers and scallions for added flavor, fiber, and we try to include raw foods in as many meals as possible as they retain all of their original vitamins, help bring the body to disease fighting alkaline state, and are better for digestion

IMG_4936

  • Coconut oil which is a healthy fat which slows down the absorption of sugar.
  • Cheese adds protein which also helps balance blood sugar and signal your brain that you are satisfied.
  • For a non dairy option but cheesy flavor, you can use nutritional yeast (pictured above) which is deactivated meaning it will not worsen any yeasty health issues and cannot be used as a leavener. It is a complete protein, high in vitamin B12, and contains iron as well. (Btw, it is amazing on my popcorn.)

IMG_4941

Because the skin is SO delicious this way, I do encourage you to buy organic potatoes as most are highly pesticided. See here for the Dirty Dozen and Clean Fifteen list. You can make this recipe with white or sweet and if you want to read more about the difference, I like this Cleveland Clinic synopsis.

Baked Potato Night Done Right

GF, GRF, NF, can be DF if no cheese

Serves 4

 

Ingredients:

4 large potatoes of choice, washed and wiped dry

1 bag fresh broccoli florets or 1 pound broccoli,chopped

1 bunch scallions, chopped

1 red bell pepper, diced

1 cup shredded cheese (2 tbsp – 1/4 cup per potato)

1/2 garlic powder

1/2 tsp sea salt

1/4 tsp ground black pepper

Extra salt and pepper on hand

4 tsp olive oil

1 tbsp coconut oil

 

Directions:

Preheat oven to 375 degrees. (Read about my Breville)

Rub each potato with 1 tsp of olive oil.

Pierce with a knife or fork 3-4 times.

Sprinkle each potato with desired amount of salt and pepper.

Place potatoes on a cookie sheet and bake for 45-50 minutes.

Heat coconut oil in a wide pan (cast iron if possible) over medium heat. Add broccoli, salt, pepper, and garlic powder. Saute for 10-15 minutes, stirring occasionally.

Carefully slice each baked potato in half lengthwise. Add broccoli, peppers, scallions, cheese/nutritional yeast and a drizzle of olive or coconut oil. My Fast & Furious Ranch Dressing was a big hit on these too!

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Thanksgiving Edition: Cranberry Pecan Maple Scalloped Sweet Potatoes & Parsnips

Thanksgiving Edition: Cranberry Pecan Maple Scalloped Sweet Potatoes & Parsnips

All of the traditional Thanksgiving colors are reflected in this unique twist on sweet potato casserole. I know some families are also pretty split on a sweet versus savory version. The creamy scalloped version, smoky paprika, and salt please the latter and the maple syrup and cranberries provide just enough sweetness for the former. The [...]

{ 0 comments }
Herbed Cauliflower Crust Pizza

Herbed Cauliflower Crust Pizza

It's always a special blessing when you become good friends with someone in your own family. One of my husband's cousins is married to an awesome woman who I am so glad to have as a friend. We relate on so many things, food of course included! We trade and recommend recipes and whenever she tries [...]

{ 2 comments }
Stove Top or Slow Cooker: Tuscan White Bean & Swiss Chard Soup Two Ways

Stove Top or Slow Cooker: Tuscan White Bean & Swiss Chard Soup Two Ways

I hope everyone is having a good holiday season enjoying good food, family, and friends! Pictured above is our Christmas Day dinner: Tuscan White Bean & Swiss Chard soup, decadent truffle macaroni and cheese, maple pecan Brussels sprouts, and a kale pomegranate garden salad. Over the last month, I have been trying really hard to focus on [...]

{ 3 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie