Fluffy New Potatoes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 9 whole (to 10) Medium To Large New Potatoes
- 2 Tablespoons Olive Oil
- 1/2 cup Sour Cream
- 4 ounces, weight Cream Cheese, Softened
- 1-1/2 cup Grated Monterey Jack Cheese
- 1 Tablespoon Chopped Chives
- 1 clove Garlic, Pressed
- Salt And Pepper, to taste
Instructions
- Preheat over to 400 degrees.
- Rinse and dry the potatoes then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. And don’t get too attached- you know how this will end.
- Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.
- Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt and pepper in a mixing bowl.
- Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Taste and adjust the seasoning – be sure to salt it adequately. Spoon the mixture back into the potato shells.
- At this point, you can flash freeze the potatoes if you want: Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so. Then simply throw them into a couple of large Ziploc bags, seal them tightly, and freeze them until you need them.
- When you’re ready, bake the potatoes in a 375 degree oven until thoroughly warmed through.
- The potatoes will soften, “melt”, and fill the potato shells as they bake. Yummmmmm.
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