I absolutely love potatoes. As I mentioned in a post about what I eat when I’m not cooking my more semi-elaborate meals, a baked potato is my favorite standby.
I also love the Olympics. Twice this week I’ve sat down with the computer with every intention of giving you a delicious recipe to try, and twice this week I’ve gotten sucked in as soon as Bob Costas starts giving his re-cap. I’m a little sad that it’ll be over on Sunday, but at least I will get my life back. Who knew women’s handball and BMX semifinals could be so enthralling?
So since I’ve been non-existent this week, I figured I owed you a really yummy recipe. This recipe does need some advanced prep work, but I promise you friends, it totally pays off – in taste and in grating so much you might build some good muscle tone! (It also makes a lot, so you will probably get to enjoy leftovers unless you have a really big crowd!).
Potatoes Romanoff (Serves 10 / 4 WW pts. per serving)
3 medium russet potatoes
3/4 cup minced shallot
8 oz. reduced fat white cheddar (I used Cabot)
2 tsp. salt
1/2 tsp. black pepper
1 1/2 cups fat-free sour cream
Preheat your oven to 425. Scrub and dry potatoes. Wrap in foil and bake for 1 hour and 15 minutes. Let potatoes cool – you can use the freezer or refrigerator to speed up that process if you’re running a little short on time!
While potatoes are baking, mince your shallots and grate your cheese.
When potatoes are cool enough to handle, grate into a large bowl. I leave skins on as much as I can to give it a little texture, but sometimes it starts coming off in big pieces so I just discard those.
Add sour cream, half of your cheese, shallots and salt and pepper. I usually end up adding a little more salt since there is a lot of potato to season!
Gently mix with a rubber spatula or your hands so you don’t end up “mashing” the grated potato (this is why you let it cool – if it’s too warm, it mashes easier).
Place mixture in a lightly greased baking dish and top with remaining grated cheese.
Bake at 350 for 25-30 minutes and serve.
Seriously y’all, this is absolutely divine served with steaks – but I’m sure it’s great with anything…
Happy Friday everybody!