Due to the popularity of low-carb diets several years ago, many think carbohydrates like pasta, rice and potatoes should be left off the grocery list if you are watching weight. Most health experts agree there’s no proof that high carb foods are more likely to make us gain weight than any other food. Ultimately, it’s too many calories that cause us to pack on the pounds – no matter where they come from. What really matters is how we make or what we add to the carbs that ups the calorie content, such as butter, cheese, cream sauces or frying rice.
Potatoes in particular have gotten a bad rap because they are high in starchy carbohydrates and low in protein. However, many dieticians describe the potato as a super food because it contains high amounts of vitamin and minerals, but it is low in fat. Equally important, potatoes are a good source for the energy you need to fuel all reactions in the body for movement, thinking, digestion and cellular renewal.
One medium plain potato has about 150 calories and 5 grams of fiber, so they are great for diets since they keep your stomach feeling fuller for a long time. So, it’s time to lift the ban on potatoes by preparing them in healthy way by boiling or baking and not frying. Here is a flavorful recipe from Nueva Cocina that adds some spice to your spud with low fat ingredients. It will fill up your stomach, but not your daily calorie count.
Double Baked Picadillo Potatoes
1 package of Nueva Cocina® Picadillo Seasoning
4 medium Idaho potatoes (or six small potatoes)
2 ½ tablespoons olive oil
½ teaspoon capers
½ cup water
4 tablespoons of Greek Yogurt
2 tablespoons of Ketchup
1 teaspoon of freshly minced parsley
Wash the potatoes clean. With a fork, make about 8 holes in each potato. Rub each with a little bit of olive oil and sprinkle with some Kosher salt.Bake the potatoes in a pre-heated 350o oven for one hour. Cool for about 10 minutes.
Make a slit in each potato and open them by squeezing just enough on both ends. Scoop out the inside of the potato and place in a bowl. Mash the potatoes in the bowl
In a medium saucepan, mix the contents of the Picadillo Seasoning, the capers and the water. Cook at low heat for 10 minutes or until all vegetables are tender. Add the mashed potatoes to the Picadillo mixture and stir to incorporate seasoning and the potato. Cook, stirring constantly, for about 5 more minutes. Set aside to cool.
Using the potato and Picadillo mixture, stuff the potatoes, sprinkle olive on each and put in the oven again at 325o F for about 10 minutes. Set aside to cool.
For some added zing, create a low-calorie sauce by mixing Greek yogurt with ketchup. Add a pinch of Kosher salt and black pepper (to taste), and top with parsley.
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