Thursday, February 9, 2012

A Baked Potato with Bacon Butter Not!

A Baked Potato with Bacon Butter Not!

I love baked potatoes with bacon and butter but know that they are a dietary disaster, especially now that I am watching my weight, sodium intake and cholesterol more than ever. So, I tweak recipes. Today I tweaked a recipe that I found in Country Living magazine that called for bacon and butter and came up with the following simply yummy, healthier version that’s earth-friendly and kind to animals, too! Check out the nutrition information following the recipe to see the difference!

1 medium Russet potato (baked)
1 Tablespoon Earth Balance Organic Buttery Whipped Spread
1 1/3 Tablespoon Organic Bac’Uns Vegetarian Bits
1 teaspoon chives
¼ teaspoon dry mustard

Rinse and scrub potato. Pierce with a fork or sharp knife four times on each side at approximately 1-inch intervals to allow steam to escape during the baking. Place the potato directly on the oven rack in a 350 degree F preheated oven. Bake for an hour. Slice baked potato open; scoop out the pulp and mash it in a small bowl. Combine mashed pulp with remaining four ingredients and pile mixture back into potato.
Who says good-for-you food can’t be delicious?
Country Living recipe: Calories 557; Fat 29g ; Cholesterol 65mg; Carbohydrate 24g; Sodium 319mg; Protein 12g; Fiber 7g
Laura’s version: Calories 226; Fat 10g; Cholesterol 0mg; Carbohydrate 28g; Sodium 240mg; Protein 7g; Fiber 4g
Laura Bruzas is the founder of Healthy Dining Chicago, an all-volunteer community education and outreach effort promoting food choices that foster personal wellness, conservation and animal compassion.

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