It all started when my local grocery store put a whole sack of potatoes on sale for $1.50. I couldn’t pass that up. I also wasn’t sure what I was going to do with all those tubers. Now, white potatoes have certainly gotten a bum rap in the last few years. Why? Essentially for two reasons. One, white potatoes hit fairly high on the glycemic index. Simply put – they have a strong impact on blood sugar which can be a concern for diabetics or for those who eat tons of white potatoes. Secondly, potatoes are most often prepared in unhealthy ways: deep fried or gobbed with sour cream, butter, and cheese. Consider this, despite the bad reputation, potatoes are a low-calorie source of fiber, potassium, protein, vitamin C and iron. Couple that with some vegetables and lean protein in my stuffed potato recipe and you’ve got an inexpensive, healthy and hearty dinner for the winter.

STUFFED POTATOES
4 medium baking potatoes
1 lb boneless, skinless chicken breasts; cooked and chopped
1 bag mixed vegetables (steam in the bag)
1 can low-sodium cream of chicken soup
1 tsp. black pepper
1 tsp. garlic powder

Scrub potatoes and pierce each several times with a fork. Cook in the microwave until tender – about 10 minutes. Set aside to cool for ½ hour. In the meantime, steam the vegetables in the microwave according to package directions and preheat the oven to 350º F. Cut the potatoes in half and scoop out the insides into a large bowl. Add the soup, chicken, cooked vegetables, and seasonings. Stir until combined. Place the potato halves on a cookie sheet. Scoop the mixture evenly into the 8 halves. Bake 15 minutes until heated through.

Nutritional information for each ½ potato
calories: 200
saturated fat: 1 g
fiber: 3.5 g
protein: 17 g