GingerSunshine's Carrot Baked Potatoes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 184.6
- Total Fat: 4.7 g
- Cholesterol: 15.0 mg
- Sodium: 200.5 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.8 g
- Protein: 6.1 g
View full nutritional breakdown of GingerSunshine's Carrot Baked Potatoes calories by ingredient
Introduction
I make something similar to this for the kids using butter and more cheese without the carrot and ketchup and only cut off the top 3rd and replace the top while baking. We call them "lid potatoes" from a story we once read. This version is much healthier and gives extra veggie servings. I think they are good! I make something similar to this for the kids using butter and more cheese without the carrot and ketchup and only cut off the top 3rd and replace the top while baking. We call them "lid potatoes" from a story we once read. This version is much healthier and gives extra veggie servings. I think they are good!Number of Servings: 2
Ingredients
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*3 small red potatoes (not the teeny ones, but smaller than a "regular" size potato. The ones I used weighed about 75 grams each)
*1 large carrot, grated
*1/3 c shredded cheddar cheese
*1 tbs ketchup
Tips
Make sure to cook the potatoes covered with the water or else they may become kind of tough and less fluffy. Or alternatively you could bake them using the traditional method, though it would take longer.
Directions
1. Scrub potatoes and pierce in a few places with fork. Place in a glass microwave safe baking dish (preferably with a lid). Add 1/4 cup water and cover.
2. Microwave covered on high for 6 minutes. Flip over potatoes and cook for an additional 5 minutes, still covered. Allow to stand in closed microwave after finished for an additional 5 minutes before removing.
3. Preheat oven to 425 degrees. Remove potatoes to cutting board and place grated carrots in the dish of water and microwave for 1 minute on high until heated and slightly softened (if you like your carrots more well done you may wish to heat until they are softer than that.) Drain and return to dish.
4. Cut potatoes in half and scoop out most of the filling with a spoon and add it to the carrots. Leave enough of the potato attached to the skin so that it keeps its structure. Add cheese and ketchup and mash until well mixed. Spoon mixture back into the potato skin shells. Rinse dish and place the potato halves in dish, skin side down.
5. Bake at 425 for 20 minutes or until hot and tops just begin to brown. Garnish with salt and pepper if desired.
Serving Size: Makes 2 servings, 3 pieces each
Number of Servings: 2
Recipe submitted by SparkPeople user GINGERSUNSHINE.
2. Microwave covered on high for 6 minutes. Flip over potatoes and cook for an additional 5 minutes, still covered. Allow to stand in closed microwave after finished for an additional 5 minutes before removing.
3. Preheat oven to 425 degrees. Remove potatoes to cutting board and place grated carrots in the dish of water and microwave for 1 minute on high until heated and slightly softened (if you like your carrots more well done you may wish to heat until they are softer than that.) Drain and return to dish.
4. Cut potatoes in half and scoop out most of the filling with a spoon and add it to the carrots. Leave enough of the potato attached to the skin so that it keeps its structure. Add cheese and ketchup and mash until well mixed. Spoon mixture back into the potato skin shells. Rinse dish and place the potato halves in dish, skin side down.
5. Bake at 425 for 20 minutes or until hot and tops just begin to brown. Garnish with salt and pepper if desired.
Serving Size: Makes 2 servings, 3 pieces each
Number of Servings: 2
Recipe submitted by SparkPeople user GINGERSUNSHINE.
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