Whole Foods Recipe: Twice Baked Potatoes with Shallots, Tarragon & Sundried Tomatoes
hotandhealthyliving.com As a lifelong carb-lover potatoes of any sort have always hit the spot for me. Back in the day Id douse my spuds in anything cheesy or buttery but these days I just cant eat like that anymore. And, lets face it, as good as a baked potatoes are they just arent nearly as yummy and satisfying if they dont have the right toppings. I love twice baked potatoes because you can mix the toppings right in and saturate every last potato particle. The problem is most twice baked potato recipes are loaded with artery-clogging and pro-inflammatory saturated fat in the form of butter, cheese or cream. In comparison, my twice baked spuds rely on a secret ingredient that is totally saturated-fat free, super rich in fiber, ultra creamy and deliciously mild tasting. Give up guessing? The secret ingredient is…hummus! Sounds odd, I know, but hummus is an amazing substitute for cream. Its important to look for a prepared hummus that is made with either extra virgin olive oil or tahini (you want to avoid any brands made with pro-inflammatory soybean or vegetable oil) Just an FYI, Hannah Foods (www.hannahfoods.net) makes a great hummus available nationwide and even at Costco. For those of you who are potato-phobic and worried potatoes will make you fat or that potatoes are an empty calorie starch this is absolutely not true! Whole potatoes (that means potatoes with the fiber-rich skins) are nutrient-rich providing a hefty dose of antioxidant vitamin C, B6, potassium and …
this woman has nice hard nipples.
I wish I could have tasted the potatoe. Oh an pick up that phone would ya. Ha jk good vid