Cuisinart RTO-20C manual Herb Roasted Potato Wedges, Baked Potatoes

Herb Roasted Potato Wedges

Don’t quite have time to bake potatoes? Try Herb Roasted Potato Wedges.

Makes 1 to 2 side dish servings

1russet potato, about 10 ounces

1⁄2tablespoon extra virgin olive oil

1⁄4teaspoon dry herbs (thyme, rosemary, basil, oregano, savory)

1⁄4teaspoon kosher salt

Preheat toaster oven to 425°F. Line the baking pan with aluminum foil.

Cut potato in half lengthwise. Cut each half into four equal wedges. Toss potato wedges in olive oil, herbs and salt. Arrange on prepared pan and bake for 35 to 40 minutes until potato wedges are browned, crispy and tender. Serve hot.

Nutritional information per serving:

Calories 142 (22% from fat) • carb. 26g • pro. 3g • fat 4g

• sat. fat 0g • chol. 0mg • sod. 175mg • calc. 14mg • fiber 2g

Baked Potatoes

Makes 4 servings

4Idaho or russet potatoes, about 7-8 ounces each

1 teaspoon good quality olive oil

Preheat toaster oven to 400°F. Scrub potatoes and dry well. Prick randomly with the tines of a fork or point of a sharp knife. Rub each with 1⁄4 teaspoon olive oil.

Bake potatoes directly on the rack for 1 hour, until skins are slightly crispy and interiors are soft and easily pierced with a knife. Remove from oven. To serve, pinch top open. Fluff interiors with a fork and serve with preferred topping – butter, extra virgin olive oil, margarine, sour cream, plain yogurt, etc. Add salt, pepper and seasonings to taste.

Nutritional information per potato:

Calories 167 (7% from fat) • carb. 36g • pro. 4g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 12mg • calc. 14mg • fiber 3g

Twice Baked Sour Cream

& Chive Potatoes

Makes 4 servings

4Idaho or russet potatoes, about 7-8 ounces each

1⁄3cup lowfat milk

1 tablespoon + 1 teaspoon unsalted butter

1⁄2cup sour cream or lowfat sour cream

1⁄4teaspoon kosher salt

1⁄4teaspoon freshly ground pepper (black or white)

4tablespoons chopped fresh chives, divided

Prepare and bake potatoes as in preceding Baked Potatoes recipe, but do not pinch open – just slit slightly with a knife to allow steam to vent. When cool enough to handle, cut off top quarter of each potato and scoop out cooked potato, leaving a 1⁄4-inch-thick potato shell. Reserve cooked potato and skin shells.

Preheat toaster oven to 375°F.

Place cooked potato in a medium bowl. Add milk and 1 tablespoon butter. Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream, salt, pepper, and chives. Mash/beat to combine completely. Generously fill the potato shells with sour cream and chive potato mixture. (Potatoes may be prepared a day ahead to this point – cover and refrigerate.) Arrange potatoes on baking tray (can be lined with a sheet

of aluminum foil). Melt 1 teaspoon of butter and drizzle on potatoes. Bake for 30 to 40 minutes (add 5 to 10 minutes to baking time if potatoes were prepared ahead and refrigerated), until potatoes are hot and golden on the tops. Sprinkle hot potatoes with remaining tablespoon of chopped chives to serve.

Nutritional information per potato:

Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g

• sat. fat 6g • chol. 25mg • sod. 121mg • calc. 76mg • fiber 3g

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