Can you believe it’ll be a whole new year in just 2 days!?!
I have BIG plans and goals for 2014. BIG!
I can’t wait to share them with you!
Okay, honestly, it’s not like I’m going to wait long. Tomorrow’s the day!
Can you wait until tomorrow?
I’m not sure I can – I’m so excited and PUMPED about them!
I’d share them today but I have something tastier to share with you. 🙂
Remember that little “gift to myself” I bought when I was out doing last minute Christmas shopping?
Well, I have been totally LOVING it.
And, *sneak preview alert*, it’s helped shape part of my plans for 2014. 🙂
There are some really delicious recipes in this book!
OH! That reminds me! This book came with 2 trial issues of Clean Eating Magazine! Hang on a second – I have to run the card out to the mailbox so I can take advantage!! BRB!
Okay. I’m back. Thanks for waiting. Phew! So glad I remembered to do that!
Anyhow, I found a recipe in there for stuffed potatoes with roasted veggies.
Um, yeah. So TOTALLY making that.
And I did!
With a few small tweaks, of course. Because, you know, that’s how I roll.
Actually, one was because my grocery store was lacking.
The other two were by choice.
The recipe calls for Yukon Gold potatoes.
I love Yukon Gold potatoes. LOVE. Alas, my grocery store did not have any. 😦
So, I used Russets. A fair substitute but the cooking time/process changes a little. I set my crockpot to high per the recipe and, while the veggies cooked perfectly, the potatoes did not finish. I had to microwave them for about 9 minutes afterwards. Which is fine. Frustrating, but fine. So, just be aware of that if you use Russets instead of Yukon Golds.
The recipe calls for yellow onion. I chose to use red onion instead. I thought the flavor of the red onion would be better. I also increased the cayenne pepper to 1/2 teaspoon. It just seemed to be the right thing to do. And honestly, don’t tell the peeps at Clean Eating, but I think I was right. It was amazing!
And, I served it with a side of bacon. Because, well, it’s bacon!
Bacon. Is. Awesome.
Stuffed Potatoes with Roasted Veggies
Makes 4 servings
Olive oil cooking spray
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 8 wedges
1 cup frozen corn kernels
1 carrot, scrubbed well and thinly sliced
¼ teaspoon ground cayenne pepper
1 tablespoon olive oil
4 6-ounce Yukon gold potatoes, scrubbed well
¼ cup fresh Italian parsley, chopped
1 clove garlic, minced
¼ teaspoon each sea salt and coarsely ground black pepper
½ cup shredded low-fat sharp cheddar cheese
¼ cup crumbled low-fat bleu cheese
1. Coat a 6-qt slow cooker with cooking spray. Add bell pepper, onion, corn, carrot, cayenne, and oil; stir to combine. Using a fork, pierce potato in several spots, wrap in foil and place over top of pepper-corn mixture. Cover and cook until potatoes are tender when pierced with a fork, 3 hours on high or 6 hours on low.
2. Remove potatoes and set aside for 5 to 10 minutes. Add parsley, garlic, salt, and black pepper to pepper-corn mixture and stir to combine.
3. In a small bowl, add cheddar and bleu cheese and toss gently until well blended. Remove potatoes from foil and cut each in half lengthwise.
4. Fluff potato flesh with a fork and top with cheese mixture and roasted veggies.
5. Om. Nom. Nom.
Nutrition per stuffed potato:
Calories 275; Fat 7g (saturated 2g, monounsatured 3g, polyunsaturated 1g); Carbs 45g (fiber 5g, sugar 5g); Protein 10.5g; Sodium 230mg
Question: What’s your favorite way to top a potato?