8 medium potatoes ( scrubbed and dried ) 2 tbsp olive oil 1 tbsp kosher or sea salt 3/4 pound sliced bacon ( cooked and crumbled ) 2 cups shredded sharp cheddar cheese 3/4 cup mayonnaise 3/4 cup sour cream 5-6 green onions ( sliced ) salt and pepper to taste
Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on baking sheet.
Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
Let cool for 15 ... See the full directions on my site
Sodium 1462mg 60% DV
Fat 34g 52% DV
Protein 15g 30% DV
Carbs 15g 5% DV
Fiber 3g 14% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This dish is great because we all know how quinoa is such a fantastic protein, magnesium and calcium source but not only that, it is also a wheat-free alternative!! If Incas used to have it in their diets why shouldn't we?
250 g quinoa (organic) 2 large beetroots (organic) 5 sticks celery (organic) 4 medium carrots (organic) 2 medium red onions (organic) 2 sprigs thyme 2 tbsp olive oil 1/2 swede (organic) 1/2 cauliflower (organic) 1/2 butternut squash (organic) salt pepper cayenne pepper (optional) parsley (for garnishing)
1. Wash thoroughly the quinoa by first rinsing it a few times in water in a pot and then place it in a sieve and run cold tap water over it for one minute. 2. Place the quinoa in a pot and cover with ...
This loaded baked potato bowl has all the flavor, all the comfort, but a LOT less carbs!
What is different? We are substituting out the potatoes for a vegetable that is far lower on the glycemic index. One that has riboflavin, loads of dietary fiber, calcium and only 2 net carbs per cup! Can you guess what we are going to use?