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Often times the oven will be on baking this, roasting that.  If there is room I stick in some large russet potatoes to bake just in case I need them.  If nothing else the potato is great cut up and thrown into a soup, and the potatoe skins are delicious filled with mushrooms, cheese, or just about anything. One of my favorite uses for baked potatoes came about by wanting to use up a few leftovers and put some of our favorite food flavors together at the same time. Large potatoes stuffed with a bit of potato, creamed corn, ham, onions, and sour cream is delicious.  Experiment! You may like them too.  This recipe uses less potato in the filling and reduces the carbs a bit. Leftover potato scooped from the skins can be frozen for future use or fried to keep your morning egg whites company. The filled potatoes are low in fat and sodium but high in flavor.

 

4 large russet potatoes, washed and poked.  Check out my blog for tips on preparing potatoes for stuffing!

1/2 of 15 oz can creamed corn

1 medium onion cut in half and thinly sliced

1/2 cup finely diced lean ham

2 1/2 tablespoons fat free sour cream

1 cup of potato scooped from skins

1 tsp prepared yellow mustard

1/2 teaspoon celery salt

1/4 teaspoon black pepper

1 tablespoon fresh chives, chopped

1/2 teaspoon chopped capers

1 tablespoon extra virgin olive oil

*optional: cheddar cheese for garnish

Place onion slivers in dish. Add a few drops of water, cover with paper towel and microwave 2 minutes on high.  Drain

Heat oil in saute pan.  Add onions and cook a few minutes until transluscent. Remove pan fron heat.  Add ham and corn and stir in onion pan to and mix. Add potatoes, olive oil, and spices. Stir in sour cream.

Fill potato shells with prepared filling. Top with cheddar cheese is desired.

Broil for two minutes to brown top, or use a creme brule tool to brown quickly.

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