Potato Power!

If you have been on any type of diet that involved forbidden foods and restrictions, you have probably been led to believe that the poor potato is EVIL INCARNATE and one of history's greatest monsters. I weep for the terrible reputation of the potato. Let's be honest here- a 170 gram potato (or a medium-sized russet) is actually a small powerhouse of nutrition! This little potato will give you more magnesium and potassium then the equivalent serving of a banana (hello recovery!), as well as a good amount of Vitamin B6 and Vitamin C. The naturally occurring omega 6 and 3 fatty acids are in an optimum ratio: 2.5 to 1. The biggest issue with potatoes is not the potato itself, but that we tend make them less healthy in our preparations. Fries obviously top of the list. 

Many of you know that a while back I was in the food and wine industry. One of my favorite potato dishes was this monstrosity called Pommes Aligot, which involved a few measly potatoes, a stick more more of butter, heavy creams and pounds (yes pounds) of cheese.  I used to like to have a bowl of these and chase it down with some wine from Chablis. This week I had some potatoes to use up and I was thinking of this dish (mainly because I was thinking fondly, and sadly, of Anthony Bourdain and re-watching some of his French themed shows). I made something kind of wonderful that tasted a little like Pommes Aligot, but with much much better macros. Recipe below.-Sheb

 

Why I ever dissed you potato, I will never know!

Why I ever dissed you potato, I will never know!

LIGHTENED UP POMMES ALIGOT-MAKES 4 SERVINGS
150 CAL/ 16 C | 5 F | 13 P- PER SERVING.
{Original French Pommes Aligot Macros: 350 Cal / 20 C | 28 F | 18 P}

 

INGREDIENTS:

  • 1 large russet potato, peeled (mine weighed 275 grams after peeling)
  • 200 grams 1% fat cottage cheese
  • 3 slices pre-cooked turkey bacon, chopped
  • 3 scallions sliced
  • 60 grams reduced fat mozzarella cheese

DIRECTIONS:

  • Pre-Heat your oven to 400° F.
  • In an oven proof casserole, cover the potatoes wit cold water and bring the potatoes to a boil. Cook until soft then drain. Over a low flame, mash with a fork. Turn off the heat.
  • In a small bowl, combine the cottage cheese, scallion and turkey bacon.
  • Add this to the mashed potatoes and combine well. Top with the mozzarella.
  • Cook uncovered, in the oven, for about 20 minutes, or until the cheese is bubbly and has started to brown.
Shebnem Ince