Baked Potato Toppings Recipe

Baked Potato Toppings Recipe Ingredients :

5.00 oz Baked potato

Baked Potato Toppings Recipe Instructions :

SOURCE: The Joslin Diabetes Gourmet Cookbook by
Bonnie Sanders Polin, Ph. D., and Frances Towner
Giedt, copyright 1993, ISBN #0-553-98760-6. Formatted
into MM by Ursula R. Taylor.
Each of the following makes 1 serving and uses a 5
oz. baked potato. BROCCOLI AND MELTED CHEESE...Fill an
opened hot baked potato with 1/2 cup steamed broccoli
florets, 1 tbsp. grated nonfat morrzrella cheese, and
1 tsp. chopped fresh dill or 1/4 tsp. dried dill week.
PER SERVING: Calories - 182, protein - 6 g,
carbohydrated - 38 g, fat - 1 g, calories from fat -
6%, dietary fiber - 5 g, cholesterol - 3 mg, sodium -
52 mg, potassium - 749 mg. Joslin Exchanges: 2
bread/starch and 1 vegetable. CHEESE AND CHIVES...Fill
an opened hot baked potato with 1/4 cup low-fat (1%)
low-fat cottage cheese, 1 tbsp. snipped fresh chives,
and 1 tsp. toasted sesame seeds.
PER SERVING: Calories - 214, protein - 11 g,
carbohydrated - 38 g, fat - 2 g, calories from fat -
9%, dietary fiber - 4 g, cholesterol - 3 mg, sodium -
241 mg, potassium - 664 mg. Joslin Exchanges: 2
bread/starch and 1 vegetable. ROASTED GARLIC
POTATOES...Cut the bottom off a medium-size head of
garlic, place head on a square of aluminum foil, and
drizzle 1/2 tsp. olive oil over it. Seal and bake
along with the potato at 375 F for 30 minutes, until
the garlic is very soft. Squeeze the pulp out of one
or more garlic cloves, to taste, into the opened hot
potato.
PER SERVING: Calories - 148, protein - 2 g,
carbohydrate - 34 g, fat - trace, calories from fat -
less that 1%, dietary fiber - 3 g, cholesterol - 0 mg,
sodium - 11 mg, potassium - 568 mg. Joslin Exchanges:
2 bread/starch. ITALIAN POTATO...Top an opened hot
baked potato with 1/2 cup Italian Mushroom Sauce.
Sprinkle with 1 tbsp. chopped fresh basil or parsley.
PER SERVING: Calories - 167, protein - 4 g,
carbohydrate - 38 g, fat - trace, calories from fat -
less than 1%, dietary fiber - 4 g, cholesterol - 0 mg,
sodium - 16 mg, potassium - 718 mg. Joslin Exchanges:
2 bread/starch and 1 vegetable.
ONIONS AND MINT...Lightly spray a nonstick saute pan
with butter-flavored cooking spray. Place over low
heat, add 1/2 cup thinly sliced onion, and saute for 4
to 5 minutes, until soft but not browned. Add 1 tsp.
balsamic vinegar, 1 tsp. chopped fresh mint (or
flat-leaf parsley), and a generous grinding of pepper.
Spoon into a opened hot baked potato.
PER SERVING: Calories - 190, protein - 4 g,
carbohydrate - 44 g, fat - trace, calories from fat -
less than 1%, dietary fiber - 5 g, cholesterol - 0 mg,
sodium - 15 mg, potassium - 725 mg. Joslin Exchanges 3
bread/starch. TIJUANA SPUD...Spoon 1/2 cup Microwave
Mexican Vegetable Stew into an opened hot baked
potato. Sprinkle with 1 tsp. fresh chopped cilantro
(fresh coriander) and 1/2 tsp dry-roasted sunflower
seeds.
PER SERVING: Calories - 208, protein - 5 g,
carbohydrate - 44 g, fat - 2 g, calories from fat -
10%, dietary fiber - 2 g, cholesterol - 0 mg, sodium -
100 mg, potassium - 885 mg. Joslin Exchanges - 3
bread/starch. YOGURT PRIMAVERA...Combine 2 tbsp. plain
nonfat yogurt, 1/4 tsp. Dijon mustard, 3 tbsp. mixed
diced dred, green, and yellow bell peppers, and 1
minced scallion, white part and 1 inch green. Spoon
into an opened hot baked potato. Sprinkle with hot
red pepper flakes to taste.
PER SERVING: Calories - 189, protein - 6 g,
carbohydrate - 42 g, fat - trace, calories from fat -
2%, dietary fiber - 5 g, cholesterol - 1 mg, sodium -
52 mg, potassium - 785 mg. Joslin Exchanges - 3
bread/starch.



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Preparation Time: 0:00

1 : Servings