Tag Archives: Sour Cream

Potato Surprise

When I was in my early teens my dad came back from a trip to south africa with a bunch of french culinary magazines for me. I was elated, oh so many new tasty things to pour over, this was of course before the internet was so full of the information it is now. Back when BBS stuff was more the norm. I know, I’m a fair bit aged. I came across a recipe that was called potato surprise that just sounded oh so tasty…and it was. It was the first time I had come across a stuffed potato and I was in love. Years later, driving across the country with my husband I encountered another version of the stuffed potato that made me raise an eyebrow in Alberta. Served in this amazing steakhouse was a spiced potato surprise. I have been adding a kick of spice to them ever since. Now that things around here are a bit lighter I have had to re-imagine my potato surprise and you know what? It is still awesome. Oh potato surprise, you never let me down.

  • 2 large potatoes (any type will do, I’ve done them with them all. For a really interesting show get yourself a blue or purple potato. Awesome!)
  • 1/4 cup fat free sour cream
  • 1 tsp low fat cooking margarine
  • 1 tbl montreal steak spice
  • 1 tbl finely chopped chives
  • 30 grams parmesan cheese
  1. Clean, dry, stab the potatoes with a fork 6 times. Bake at 350F for 1 hour. Sure, you can do them in the micro but I hate the texture you get when that is done. Bleh.
  2. Carefully slice the potatoes in half and allow to cool enough that you can handle them safely.
  3. Scoop out the insides of the potato leaving about a centimeter of flesh still attached to the skin. Reserve the potato flesh in a bowl. Place the skins on a baking sheet.
  4. Add the sour cream, spices, and half the cheese to the potato flesh you reserved. Mash until smooth and creamy (this happens best if the flesh is still warm when you are working with it). If you want to get fancy get out the mixer and whip.
  5. Spoon the mixture back into the potatoes (or if you are being fancy pipe them back in). Top with the remaining cheese.
  6. Place back in the oven at 350F for 20-30 minutes. Serve.

Makes 4 servings (1 half a potato). Each serving contains 191 calories, 3.1 grams of fat, 34.3 carbs, 3.3 grams of fibre, and 7.3 grams of protein. It’s definitely a filling special occasion side dish. The work involved really isn’t much considering it can be broken up. I tend to bake and stuff the potatoes before hand and then do the final baking step right before serving. They work out just fine if you make them the night before. Great for serving to guests.

Baked Beignet

If you haven’t encountered a beignet before, get somewhere french inspired stat! Or better yet make this and save your waistline. True, a beignet should be fried but well, I miss beignets and fried food doesn’t agree with my new foodie choices or at times…me. I made these tasty pastries for a changeling one shot we hosted this week and even amongst those who have not experienced the fried love that is beignet they were suitably devoured. That thing that really makes me love this version is the crispy shell you get from the sugar coating. Num! So, no need to fry to get that crispy bit of pastry happiness. Great, talking about the beignets has made me need some more of them. Omnomnom.

  • 1/2 tsp baking soda
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 2 tbl splenda
  • 1/2 cup unsweetened applesauce
  • 1/2 fat free sour cream
  • 1 tbl melted light margarine
  • 1 tsp rice wine vinegar
  • 4 tbl sugar
  • 1/2 tsp cinnamon
  1. Combine the flour, baking powder, baking soda, and splenda in a bowl.
  2. Add the applesauce, sour cream, margarine and vinegar. Knead briefly until the dough comes together. Don’t overdo it though or the dough will get sticky and hard to work with.
  3. Combine the sugar and cinnamon in a small bowl or ramekin.
  4. Take a teaspoon of dough, roll into a ball shape. Dip in the sugar mixture to coat.
  5. Place on the baking sheet. You should get around 26 beignets. Bake at 400F for 15 minutes or until golden.

Makes 26 beignets. Each beignet is 40 calories, .3 grams of fat and .3 grams of fibre. Want higher fibre? Try a whole wheat flour blend! It tastes just as great!