April 20th
 

theresa albert - my friend in food

 

Baked Mashed Potatoes and Skins

blog.Onions and potatoes

Big family meals call for double duty dishes that save time and effort.  I love this method of making mashed potatoes because it not only nets the most nourishing, sweet mash around, but also eliminates peeling time. As a bonus, you get 12 potato skins that can be filled with cheese and baked as a second side dish or appetizer. Yum!

Serving Size  : 6     Preparation Time 15 minutes

6 medium  Baking Potatoes
1/2  cup  cream cheese
2 teaspoons  butter
1 teaspoon  garlic powder
1 tablespoon  dried rosemary
3  green onion — minced

1-2 cups grated cheese

Preheat oven to 450F.
Scrub baking potatoes with a brush but do not peel.  Prick with a fork in several places.  Place potatoes in  oven and bake for 45 minutes to 1 hour.

When they are soft, allow to cool or hold with a clean towel and cut in half, scoop insides into a large bowl and add cream cheese, butter and garlic powder. Mash with potato masher and mix until they are the consistency that you like.  Empty into a greased casserole dish and keep warm until ready to serve.

Bonus!:

Lay the potato skins out onto a baking sheet and sprinkle with garlic powder, salt and dried rosemary, top with green onions and grated cheese. Bake at 450F for 10-15 minutes

NOTES : These can be made ahead and frozen or refrigerated so keep this recipe in mind any time you have the oven on for an hour or so.

Here is carrot salad side dish…

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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