Looking for a diet-friendly food you can bring to parties? Look no further than these Twice-Baked Blues—made with good-for-you blue potatoes—from Frances Largeman-Roth’s Eating in Color. These bite-sized gems contain resistant starch, which according to Roth, “acts like fiber, helping to boost your metabolism and keep you full.” They’re also a great source of anthocyanins—plant pigments that can help lower inflammation—and potassium, which is essential for healthy blood pressure. And at just 105 calories for two, you can indulge guilt-free.
Twice-Baked Blues
Serves 6
Ingredients:
- 1 pound small blue potatoes
- ¼ teaspoon salt
- 2 ounces Gorgonzola dolce or feta cheese
- 2 tablespoon 2 percent plain Greek yogurt
- 1 tablespoon 2 percent milk
- 2 teaspoon olive oil
- 1 scallion, green part only, sliced
Directions:
- Preheat the oven to 350°F. Place potatoes on a rimmed baking sheet and bake for 35 minutes, until tender. Remove from the oven and let cool. Preheat the broiler to high.
- Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh with a melon baller or small spoon (be careful not to get too close to the skin). Transfer the flesh to a medium bowl and add the salt, cheese, yogurt and milk. Mash with a large fork or potato masher.
- Place the potato skins on the rimmed baking sheet. (To get the potato halves to sit upright, slice a bit off the bottoms with a knife.) Brush the potatoes with oil and stuff each half with 1 to 2 teaspoons of the filling, depending on the size of the potatoes.
- Broil for 3 minutes, until slightly golden and heated through. Sprinkle with scallions and serve hot.
