Howdy, Hello friends!
Today’s Challenge: Make potatoes taste good without pounds of butter and sour cream.
Easier said than done…but I think I did it!!!
To allow food to speak for itself, and let its natural flavor shine is a beautiful thing. By utilizing fresh herbs and spices, you really can eat delicious, flavorful food without dairy or gluten!
Introducing my Confetti Twice Baked Red Potatoes! SO delicious. And filing too! Simply…SPUD-tacular! 🙂 hehe (Sorry, I couldn’t resist!)
Your typical Twice Baked Spud has butter, sour cream, cheddar cheese, bacon and green onions. My Confetti Twice Baked Red Potatoes are bursting with fresh veggies and spices! Plus, they are whimsical as can be!
Plus! They’re Gluten Free and Vegan! (Although, sadly not Specific Carb Diet friendly…)
Here’s What You Need: (Serves 3)
6 Organic Red Skinned Potatoes
2 Carrots, fine dice
1 Red Pepper, fine dice
1 stalk of Celery, fine dice
1/4 Red Onion, fine dice
3 Green Onions, fine dice
3 Shiitake Mushrooms, fine dice
3 Garlic Cloves, minced
1/2 tsp Chili Powder
1/2 tsp Paprika
Preheat oven to 450 degrees. Prick your scrubbed and dry potatoes all over with a fork. Then, place in the oven for 50-60 minutes. Meanwhile, prep your veggies.
Quickly sauté your veggies in 1 Tbsp EVOO, salt, pepper, chili power and paprika for about 3 minutes. Transfer the cooked veggies to a plate when they are still firm, crisp and bright. (They will continue to cook in the oven).
When your potatoes finish baking, take them out and let them cool for a few minutes – until you can handle them. Then, cut off the top 1/3 of the potatoes. Put the “lids” into a medium-sized mixing bowl. Then, using a small spoon or melon baller, scoop out a hole in the center of the potato that you can fill with the “stuffing.” Put the scooped out potato flesh into the bowl with the “lids” and mash with salt, pepper, and 1 Tbsp EVOO. Then, stir in your veggies.
Fill each potato cavity with about 2 Tbsp of the veggie mixture – or as much as you can mound on top! Spray with olive oil, and put back into the oven for 10-15 minutes. Enjoy!
With these colorful potatoes, I served a beautiful fillet of flounder! I broiled it for about 10 minutes in 1 Tbsp EVOO, salt, pepper, paprika, and chili powder! YUM!
This meal was delicious! Full disclosure: this is an “archive recipe” – so it is from before I adopted the Specific Carb Diet. But it was absolutely fabulous.
The potatoes were bursting with flavor! The veggies took on a sweetness from the red peppers, carrots and celery – which was complimented by a spicy heat from the chili powder and paprika!
And the textures were phenomenal! The skin of the potato *snapped* while the inside was nice and creamy. And then the veggies were crunch and fabulous!
Finally, the colors made this meal so appealing! Red, Orange, Green, and Purple! They looked like confetti! Party on a plate!
Not your typical twice baked spud, but a dang delicious and whimsical alternative!
What’s your favorite way to eat potatoes?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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