If you enjoy potatoes, you might really like this recipe! It is the most flavorful way of eating potatoes and is a new favorite for my family. It goes wonderfully with a large salad. It is easy, healthy, and very tasty!
Many people think that Russet or Idaho potatoes are not good for you because they are white. This is not true. Sure, they do contain more carbohydrates and we should watch the amount of carbohydrates we consume, but these potatoes are nourishing. Containing a large amount of vitamin C and vitamin B6, in particular. Don’t forget that most of the nutrients are found in the skin – my favorite part!
While pregnant, the Bradley Method of child birth recommends eating three whole baked potatoes a week because the vitamins and minerals potatoes contain are very important to a growing baby. I sought to do this during both of my pregnancies.
Enjoy your potatoes!
Ingredients:
4 large potatoes (I actually only do three and the kids share one)
1 c cheddar cheese
1-2c broccoli
1/2 c plain whole milk yogurt
4 slices bacon (nitrate free!)
3 scallions
3/4 tsp salt
Wash the potatoes and sprinkle with sea salt.
Bake the potatoes at 400 degrees for about an hour, or until the potato is soft and tender inside. Towards the end of baking time, steam broccoli.
Once potatoes are done, remove from oven. Scoop out flesh into a large bowl, leaving a potato shell.
Broil bacon until it’s nice and crispy.
Once bacon is crispy, remove from oven and add to the bowl of potatoes and add remaining ingredients. Scoop back into the potato shells and put back into the oven until warmed again, about 10-15 minutes.
Enjoy!
