People who love salads usually
love baked potatoes
. But, like the salad, the potato has a hard time staying healthy because of the toppings
(bacon bits, cheese, sour cream…oh my!). On it’s own (and with the skin still on it) the potato is a low calorie, high fiber
food. It is an excellent source of vitamin
C, B6 and fiber
. It’s also very dry and simply must be topped with something, but let’s try not to ruin it today.
Now, you don’t have to do what I do, but that’s not going to stop me from suggesting it. Once a week (sometimes a little less often), I stuff a ten pound bag of chicken (seasoned with a small amount of salt and pepper) into my crock-pot. I normally do this right around dinner time, and I let the chicken slow cook for about four hours.
Once the chicken has cooked, I remove the lid, turn off the cooker, and allow the chicken to fully cool. If you learn one thing here today, let it be this: Never try to handle hot chicken!
After I have deboned the chicken, I return the bones to the crock-pot. I then add a stalk of celery, a carrot, four cloves of garlic, half an onion and a deveined jalapeno pepper. I fill the crock-pot with water (leaving a few inches of space at the top), turn the heat to “low,” and allow the stock to simmer until morning.
What do I do with all of this chicken and stock? Well, while I can’t promise it will always
go as far as it did here
(and yes, I did feed my family that many meals on a seven dollar bag of chicken), we’re going to be using a little bit of both today.
Fat, Low-Fat Potato (for six people)
My first suggestion in this recipe would be that you slow bake your baked potatoes. I suggest an oven of 325 to 350 degrees for about four hours.
I absolutely forbid a microwave.
For the sauce, start with two tablespoons of your favorite cooking oil (I just used vegetable), and heat it over high heat in a deep pan. Quickly mix in two tablespoons of flour, and cook to a golden brown.
Next, slowly add one cup of skim milk and one cup of chicken stock, whisking madly until fully incorporated. Once the sauce has reached a boil, reduce the heat and stir in 13 ounces of (mild, medium, or hot – this just depends on your tastes) green chili (fresh or frozen)…
And 8 full ounces of low-fat sour cream.
Season with salt, pepper, and a generous teaspoon of cumin. And with that, your sauce is done!
Top your potatoes with chicken, monterey jack cheese and sauce for a delicious and moist potato.
Do you have a favorite baked potato? I’d love to hear from you!
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