Baked potatoes promise variety
Pat Ernst Dugan
May 26, 2005

I would almost bet my blender that that nobody doesn't like baked stuffed potatoes! Wendy's founder Dave Thomas apparently thought so too, with all his restaurants' baked potato offerings.

Baked potatoes loaded with butter and sour cream always tempt when the restaurant server recites the litany of sides. And as much as I love butter and sour cream, my scale doesn't. So this week I set out to create three healthier ways to load a baked potato.

Add another feather to Benjamin Franklin's cap! It was he who, as ambassador to France in 1779, attended a banquet hosted by Louis XVI at which the entire menu was based on potatoes. Neither Europe nor America had been enamored with potatoes before then, but when France had a wheat crop failure, Antoine Parmentier introduced flavorful potato dishes to the king and the country.

During the 20-course potato-themed dinner, Franklin tasted potato soup, potato as an entree, potato salad, potato bread, potato cake and potato cookies. He was so impressed with the versatility and taste of potatoes that on his return to America be began to sing the praises of the potato, calling it the "ultimate vegetable."

It is time to speak out for spuds again! While it is true that a baked potato has more calories per ounce than most vegetables, it has half as many as bread and fewer calories than rice. A medium-size potato counts as 2 servings on the food pyramid chart with more potassium than a banana and fewer calories than a grapefruit. A surprisingly good source of vitamin C, the potato contains B vitamins, magnesium and iron - but only if you eat the skin.

My hot potato conclusions
I found potatoes are relatively inexpensive as a dinner base and provide the crunch I need to feel satisfied. I also discovered that I did not dirty as many dishes to prepare dinner. A well-stocked pantry was my inspiration. Even after three nights of loaded baked potatoes for dinner, I hunger for more.

I purchased a bag of "bakers" or russet potatoes, the long ones with russet-colored skin. After scrubbing and cutting away any eyes, I microwaved two potatoes for 4 minutes. At the same time, I preheated the oven to 375 degrees. When the potatoes were finished in the microwave, I grabbed each with a hot pad and placed directly on the oven rack. They were tender inside and crunchy outside in about 25 minutes, just the time it took me to prepare the fillings.

Basic procedure to ready for filling: Place the potato on individual plate and slice lengthwise with a sharp knife. Squeeze at both ends. Sprinkle with kosher salt and freshly ground pepper. Let ì tablespoon butter melt into the "nooks and crannies" while awaiting the filling.

Yogurt Cream Topping: Drain 1 cup of plain yogurt for 1 hour. Mix this thick yogurt with 2 tablespoons fresh chives, ì teaspoon Christopher Ranch Garlic and Ginger Stir-Fry, and ì teaspoon kosher salt.

Day 1 - Baked Potato with Alfredo Roasted Veggies: I happened to have a small head of cauliflower, an even smaller bunch of broccoli and one small yellow squash in my refrigerator (any 4-cup combination of veggies will do).

Separate the veggies into bite-size pieces. Peel and slice the squash. Combine the veggies on baking sheet, sprinkle with 1 tablespoon extra-virgin olive oil, salt, pepper and thyme. Bake at 375 degrees for 25 minutes. Remove from oven and toss with ì cup Alfredo sauce. Serve with 1 to 2 cups of veggies over the waiting potato and top with Yogurt Cream.

Day 2 - Baked Potato with Asparagus, Garlic Mushrooms, Alfredo and Hard Boiled Egg: Saute 8 ounces of sliced brown mushrooms in 1 tablespoon olive oil and 1 tablespoon butter over medium high heat. Sprinkle with kosher salt and pepper.

When mushrooms are almost done, sprinkle with 1 clove of finely chopped garlic. Over waiting potato, place 6 spears of roasted asparagus, top with mushrooms and egg slices. Drizzle with 2 tablespoons of Alfredo sauce and Yogurt Cream.

Day 3 - Baked Potato Ole: Combine a 16-ounce jar of salsa, a 15-ounce can rinsed and drained black beans, and an 8-ounce can of kernel corn, drained. Stir to combine. Microwave. Stir in chopped cilantro. Over waiting potato, pour 1 cup of salsa mixture and top with 2 tablespoons shredded Monterey Jack cheese. Re-microwave to melt cheese. Top with Yogurt Cream.

Pat Ernst Dugan, a culinary consultant, teacher and private chef, is the owner of Chez Pat in Corning. E-mail her at foodlyyours@aol.com or send comments and questions to be forwarded to: Foodly Yours, Star-Gazette, Attn: Features Department, 201 Baldwin St., P.O. Box 285, Elmira, NY 14902.