Mashed potato and potato skins are often prepared with lots of butter and frying. But did you know that they can be good for you? Potatoes and potato skins are rich in vitamin C, potassium, and healthy carbohydrates. Make them healthier with this Mashed Potato Skin recipe from Rachel Ray.
Mashed Potato Skins
6 slices turkey bacon
2 pounds small Yukon gold potatoes
Salt
1 cup buttermilk
Freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup shredded extra-sharp cheddar cheese
1. Preheat the oven to 350 degrees.
2. Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.
3. Put the potatoes in a medium sauce pan and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.
4. Serve warm.
Tip: This is an excellent side dish to roast chicken or pepper-crusted steak. Add a side salad for variety.
By: Kristine Gonzaga
Mashed Potato Skins
6 slices turkey bacon
2 pounds small Yukon gold potatoes
Salt
1 cup buttermilk
Freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup shredded extra-sharp cheddar cheese
1. Preheat the oven to 350 degrees.
2. Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.
3. Put the potatoes in a medium sauce pan and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.
4. Serve warm.
Tip: This is an excellent side dish to roast chicken or pepper-crusted steak. Add a side salad for variety.
By: Kristine Gonzaga
No comments:
Post a Comment