Potatoes are a popular staple in our diet but too many people resort to the greasy fries or even the baked potato loaded with butter, cream cheese and bacon bits -- bringing the once healthy high-fiber food to a heart attack waiting to happen.
In this recipe, we’ve used a light sour cream, hot habanero cheddar and turkey bacon and made sure to leave the skin for extra nutritional value. Serve this up at your Super Bowl party and see if your family and friends can stand the heat.
• 2 ½ pounds small to medium sized potatoes
• 4 tablespoons light sour cream
• ½ teaspoons salt
• ¼ pound hot habanero cheddar, shredded
• ½ pound turkey bacon slices
• 1 garlic clove, finely chopped
1. Wash potatoes and cut each in half.
2. Boil potatoes on medium-high heat for about 20 minutes or until fork tender. Then drain and cool enough to handle by hand.
3. While potatoes are cooking, fry turkey bacon until crispy.
4. Shred habanero cheese* and set aside.
5. With a spoon, scoop out potato leaving skin intact.
6. Line potato boats on baking sheet.
7. Mix potato, sour cream, garlic, half the shredded cheese and salt until well combined.
8. Spoon mixture into each potato boat and top with remaining cheese.
9. Bake for 10 minutes at 375 degrees until cheese is melted. Then top with turkey bacon crumbles** for a flavorful crunch.
*Goat cheese and queso blanco (farmers cheese) are good options if you don’t like too much heat.
**Replace bacon with panko crumbs, then bake and you will still experience the extra crunchy topping.
Makes 8-10 servings (approximately 1 potato per person)
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.