Great for the Game: Twice-Baked Potatoes With Pepper Hash
Looking for something to take to the big game? Look no further than these Twice-Baked Potatoes with Pepper Hash recipe from the new book 21-Day Tummy: The Revolutionary Diet That Soothes and Shrinks Any Belly Fast by Liz Vaccariello. This delicious make-ahead side dish can easily be doubled, tripled or quadrupled for a crowd! Just prepare the stuffing, fill the potatoes, sprinkle with cheese, cover and refrigerate. Reheat them for about 20 minutes in a 350° degree oven before broiling the tops to brown the cheese. And boom! Game-time eats that are hot and ready to munch for the win!
Twice-Baked Potatoes with Pepper Hash Recipe
Hands-on time: 20 minutes
Total time: 30 minutes
Serves: 4
Ingredients
2 russet (baking) potatoes (8 ounces each)
2 teaspoons extra-virgin olive oil
2 teaspoons chia seeds*
1 large red bell pepper, diced
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup plus 2 tablespoons grated Parmesan cheese
Directions
1. Pierce the potatoes and microwave on high for 7 to 10 minutes (depending on the oven), or until firm-tender. Let sit for 2 minutes, then halve lengthwise and set aside until cool enough to handle.
2. Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat. Add the chia seeds and cook for 1 minute to toast. Add the bell pepper, salt, and black pepper and cook for 3 to 5 minutes or until softened.
3. Preheat the broiler.
4. Scrape the potato flesh into a bowl, leaving a ¼ -inch shell behind. Add the bell pepper mixture and ¼ cup cheese to the bowl and mash in.
5. Place the potato shells on a baking sheet. Spoon the filling back into the potato shells. Sprinkle with the 2 tablespoons cheese and broil for several minutes to brown the cheese.
*Note: If you have gluten issues: Choose a gluten-free brand of chia seeds.
Nutrition per serving: 163 calories, 6g protein, 5g fat (1.5g saturated), 3g fiber, 24g carbohydrate, 268mg sodium, 40mg magnesium
Love that these have CHIA SEEDS in them! You sneaking any special healthy foods in your Super Bowl snacks? —Jenn