A staple meal of my college days and early single life was the baked potato.
I could toss them in the oven or microwave and forget about them while they baked and they’d emerge fluffy, light, steamy and delicious. I’d top them with broccoli and cheese, sour cream and cheese, butter and cheese, or basically anything with cheese.
These days, I still love making baked potatoes a meal, but I try to avoid the cheese. And the sour cream. And the butter. A baked potato is high in carbohydrates and vitamin C, but I try not to add a lot of extra fat with (admittedly delicious) dairy products. I also make sure to eat the skin of the potato, which is super-high in potassium, something that helps alleviate the symptoms of my restless leg syndrome and helps your muscles recover more quickly after a workout.
Russet potatoes are on sale at Brookshire’s this week. Stuffed with this vitamin-laden and colorful salsa, they are an easy meal in itself. Almost all the ingredients are on sale, so take advantage of this in-season special this week. The salsa is almost meatless, but the bacon imparts a nice, smoky flavor and adds depth to the meal. You won’t even miss the butter.
Stuffed Baked Potatoes
4 large Russet potatoes
4 strips Wrights’s brand smoked bacon, cooked crisp
1 medium yellow squash, diced
1 medium zucchini, diced
1 Hot House orange bell pepper, diced
1/2 Honey Sweet Yellow onion, diced
1 cup Bird’s Eye Steamfresh corn, lightly steamed
3/4 cup Pace Picante Sauce
Scrub Russet potatoes. Prick with a sharp knife and bake in a 350 degree oven for 1 hour, or until potatoes are tender.
While potatoes are baking, cook bacon. Reserve drippings for another use. Crumble bacon in a large bowl.
Add zucchini, squash, corn, onion, pepper and picante sauce. Stir to mix. Serve on top of the baked potato, fresh out of the oven.
Nutritional Information: Calories 403; Calories from Fat 64; Total Fat 7.1g; Cholesterol 10mg; Sodium 645mg; Total Carbohydrates 74.9g; Dietary Fiber 12.7g; Sugars 12.6g; Protein 12.0g