I'm starting my 1st Blog of the New Year cooking low fat and "Of the Land..." almost! It's called Hot Potatoes because it's supposed to be spicy but I'd kick it up a notch next time for our family. It was pretty easy and my fam loved it. The original recipe is in the Feb issue of Rachel Ray but she makes it as Super Bowl appetizers with tiny Golden Potatoes and pickled jalepeno. That would be good too. My hubby wants to chop up all the taters, ditch the boat idea, and bake it so it all gets crispy...
Ingredients:
*9 potatoes (medium & small)
*1 1/2 cups shredded cheddar cheese
*1 1/2 cups cooked ham diced and slightly grilled
*1 or 2 fresh Ortega chile/Anaheim Chile diced
*2 small florettes of broccoli, chopped fine-ish
*2/3 cup plain yogurt (I used the nonfat Greek)
*salt & pepper
*Chile powder to sprinkle on top
*Lowery's salt
*EVOO spray or whatever spray...
*light sour cream for the top or a bit more plain yogurt
Directions:
Boil the potatoes in water for about 20-25 mins, until it's tender. Remove and cut the potatoes in half, scooping 1/2 of that half out, making a boat. Put the scooped potatoes aside for the filling. Chop one completely and chop the scooped potato. Add to the bowl.
At some point while the potatoes are cooking, add the broccoli to the boiling water for 4-5 mins to flash cook. Remove promptly, chop, and put in a large bowl. Meanwhile pan sear the ham on medium high heat and add to bowl. After it cooks a bit, add the yogurt and cheese.
Saute the fresh Ortega chile in EVOO spray on medium heat, add some water to deglaze the pan get the ham leftovers in the chiles. Add to bowl. Season with salt (a tiny bit if you are going to use Lowery's) & pepper, mix.
Turn all the potatoes boat side down and spray with EVOO so they don't stick. Flip over and fill. Spray the tops with EVOO, sprinkle Chile powder & a bit of Lowery's salt on top. Bake for 20 mins at 425* Top with light sour cream or plain yogurt. Yum!
