3.When potatoes are cool enough to handle, slice off the top ¼ of each potato and scoop out the cooked flesh, leaving a
4.Put cooked potato in a medium bowl. Add milk and 1 tablespoon of the 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 potato mixture. (Potatoes may be prepared a day ahead to this point – cover and refrigerate. Bring to room temperature before baking.)
5.Line the baking tray with foil and arrange potatoes on it. Bake for 30 to 35 minutes, until potatoes are hot and golden on the tops.
*The top ¼ of the potatoes can either be discarded, or made into potato skins such as those on page 9.
Nutritional information per serving (1 potato):
Calories 422 (42% from fat) • carb. 53g • pro. 9g • fat 19g • sat. fat 11g
• chol. 54mg • sod. 347mg • calc. 116mg • fiber 6g
Middle-Eastern Stuffed Acorn Squash
Not only are the flavors rich and delicious, but the different textures of the couscous filling make this a standout at any dinner table. They make for a beautiful presentation as well.
Makes 2 servings
1small acorn squash (about 1¾ pounds), halved widthwise and seeded (cutting along the ridges of the squash ensures perfectly even halves)
1½ tablespoons olive oil, divided
¼teaspoon kosher salt, divided
2pinches freshly ground black pepper, divided
1small shallot, finely chopped
½ cup Israeli (or pearl) couscous
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1cup chicken broth plus 2 tablespoons, low sodium
¼ cup chopped dried apricots (about 4 to 5 apricots)
2tablespoons toasted pistachios
1.Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in position A for 5 minutes.
2.Line the baking tray with foil and put the squash, cut side up, on top. Brush the inside of each squash with ½ tablespoon of the olive oil and sprinkle with a pinch each of the salt and pepper. Bake until the flesh of the squash is just
3.While squash is baking, make the couscous filling: Put remaining olive oil in a sauté pan set over
4.When squash is tender, evenly divide the couscous mixture between the two halves. Return to the oven and bake until just golden on top, about 10 to 12 minutes.
5.Serve immediately.
Nutritional information per serving:
Calories 423 (24% from fat) • carb. 74g • pro. 10g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 721mg • calc.109mg • fiber 8g
Old-Fashioned Macaroni and Cheese
Makes 8 servings
nonstick cooking spray
½pound elbow macaroni
1 teaspoon olive oil
¼ cup (½ stick) unsalted butter
3 tablespoons unbleached,
3 cups whole milk
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