Baked potatoes are frequently used as a vehicle for all sorts of unhealthy shenanigans, from butter and salt to sour cream and cheese. I would know because, as a kid, I simply could not get enough sour cream on my potato. Nowadays, I’m a little smarter about my obsession with piling creamy, tangy stuff on top of potatoes: I use Greek yogurt instead.
I also take advantage of my profound love of broccoli, artichokes, spinach, and most other stuffed potato-friendly green veggies, and either load them into the potato stuffing itself or serve them alongside the potato, periodically “dipping” the veggies into the starchy but creamy potato mixture. Call it my (much healthier and more delicious) version of dipping broccoli into cheese sauce. (more…)