Eating in Color: Twice-Baked Blues

Medically reviewed in January 2021

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:

  1. 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.
  2. 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.
  3. 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.
  4. Broil for 3 minutes, until slightly golden and heated through. Sprinkle with scallions and serve hot. 

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