One potato, two…

Today’s recipe is from the Saint Louis Days Saint Louis Nights Cookbook (1994), from the Junior League of St. Louis. It is a stylish cookbook with a lot of tempting recipes. Among my favs – a St. Louis favorite – Gooey Butter Cake. My husband grew up in St. Louis and he pronounced it is the “real deal.” My personal favorite: Crab Rangoon Spread with Won Ton Crackers. You can still purchase a copy for your collection! https://www.jlsl.org/cookbooks/

I opted to try this recipe because potatoes always get a bad rap! Potatoes are actually good for you – rich in vitamins, minerals and antioxidants. Minus the traditional gobs of butter and sour cream, this lightened up version is quite tasty!

Lower-Fat Twice Baked Potatoes

4 large baking potatoes

3 green onions, chopped

1 8-ounce container nonfat plain yogurt

1/3 cup grated Cheddar cheese

Paprika

Wash and scrub potatoes. Bake at 425 degrees 50 to 60 minutes. (Puncture skin with a fork halfway through cooking to allow steam to escape. When potatoes are done, slice in half lengthwise and allow them to cool.

When cool enough to handle, scoop out the pulp into a large mixing bowl, leaving the skin intact. Mash potatoes and add onions, salt and pepper to taste, yogurt and cheese. Mix well. Fill shells with potato mixture and sprinkle with paprika

Bake at 375 degrees for 10 minutes. Then run under the broiler until golden brown on top, about 2 – 3 minutes.

Enjoy. Until tomorrow….