Baked Stuffed Potato Skins

Every iDieter knows that potatoes are not great diet food — all that white carb just makes you hungry and sets off cravings again. But, happily, baked stuffed potato skins are another matter! This new recipe is very suitable for an Easter dinner and feels like you are eating potatoes even though the actual potato content is pretty low. As a bonus — it is easy to make some ‘regular’ stuffed potatoes at the same time for non-dieters, and then you have an elegant dish suitable for any party. But be sure to prepare plenty of these special stuffed ones, or you might find there are none left when you come to serve yourself!

4 servings as a main course or 8 as a side
4 potatoes about 2 lb total (Yukon Gold are my favorite but any type you like is fine)
2 lbs mixture of good low calorie veggies for roasting: such as onion slices, sliced mushrooms, sliced cauliflower
½ cup Béchamel sauce (see below)
3T grated parmesan cheese
Optional for main course serving: 8 oz chopped ham
Spray olive oil (or another oil if you don’t have olive)
Salt and pepper to taste

  1. Heat the oven to 400F, wash the potatoes and prick the skins a few times to prevent them bursting. While the oven is heating, prepare the veggies for roasting – line a large baking tray, lay the veggies on, season with salt and pepper and then spray lightly with oil.
  2. Put the veggies for roasting and the potatoes in to bake. The veggies will be done in 20-30 minutes, the potatoes will take about an hour.
  3. When the roasted veggies are cooked and lightly browned remove, chop lightly and mix with the Béchamel sauce. Add the ham if you are using. Set this mixture aside.
  4. When the potatoes are cooked (just squeeze them, a nicely cooked potato will squeeze so you know it is soft through the middle), cut them in half and remove almost all the inner potato. Each half skin ought to be able to fit into a ¼ cup measure, so be sure to remove enough inside potato for this.
  5. Pile the roasted veggie filling into the potato halves, sprinkle each half with 1 teaspoon of grated parmesan cheese and place under a hot grill until the cheese is nicely browned. Serve immediately for best enjoyment (but any leftovers are also good reheated).

iDiet Béchamel Sauce
Makes 2 ½ cups
The perfect base for cheese sauce, béchamel sauce is an essential ingredient in this recipe. This version of the old standby is both healthier (less saturated fat) and lower in calories than traditional versions.
2 tablespoons corn or canola oil
¼ cup all-purpose flour
2 ½ cups nonfat milk
Put the oil and flour in a heavy pot over low heat. Cook, stirring until the flour foams, then add the milk all at once and, using a balloon whisk, beat furiously until the milk boils to form a smooth sauce. Let the béchamel sauce simmer for 1 minute, then season with salt to taste. The béchamel sauce can be refrigerated, covered, for up to 2 days. Reheat it over low heat before using.

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