It’s too bad that potatoes still get a bad rap.
You know, they’re fattening, cause cholesterol to rise,
full of starch and on and on, but none of it is true.

Yes, potatoes can be fattening when they’re fried in a vat of oil,
and surrounded with other foods that aren’t good for you, foods
like thick burgers (with buns) or steaks smothered in gravy or fried
chicken with gravy, corn, biscuits and a few cans of pops, (soda),
but prepared the right way, and they (potatoes) can…
* lower blood pressure, which lowers your risk of blood
pressure and strokes.
* Keep skin youthful and taut
* Erase blue moods and sadness
* Ease joint and back pain

And if you’re still not convinced, here’s a story of man who was able to
buy a bunch of potatoes from a farmer who wanted to get rid of them.
The story: The man bought over 200 potatoes and decided to give some away,
store some in his basement and then juice the rest.
He juiced between 3 to 4 each day with apples and had 1 meal
at night, and after a month, he noticed fine lines had disappeared,
his skin became smoother, he lost about 5 pounds, woke up refreshed and
more upbeat and felt fewer aches and pains.

So, if you’re ready to dive in and take up the “potato challenge” here are 3 recipes
for meals that turn baked potatoes into the perfect warming winter meal
with toppings that also double as meals.
Enjoy!

Baked Potato Recipe No. 1-
Broccoli-Shrimp Stuffed Idaho Potatoes!
2 large Idaho baking potatoes
1 cup of fresh or frozen broccoli florets
1 scallion, thinly sliced
3/4 cup of chicken broth
2 tsp. of low-sodium soy sauce
1 tsp. of rice wine vinegar
2 tsp. of cornstarch
8 peeled, deveined cooked medium shrimp
To make:
Pierce (clean and dry) potatoes several times with fork. Wrap each potato
in microwave-safe paper towel; arrange 1″ apart in microwave oven.
Microwave on High 6 to 8 mins, turning and rearranging once; let stand
2 mins. With a fork, pierce skin in shape of a cross. Press ends of potato
toward center, lifting and fluffing potato flesh. Combine broccoli and scallion
in 9″ microwave pie plate; cover and microwave on High 3 to 4 minutes until
tender. Drain. Combine broth, soy sauce, vinegar and cornstarch in 4-cup
glass measuring cup; microwave uncovered, on High 2 to 3 mins. or until
slightly thickened. Pour sauce over broccoli; stir in shrimp. Spoon mixture
over potatoes. Enough for 2 servings.

Baked Potato Recipe No. 2-
Blue Cheese Double-Baked Idaho Potatoes!
Ingredients:
4 large Idaho baking potatoes
1/2 cup of heavy cream
3 Tbs. Roquefort, Maytag or other blue cheese
2 Tbs. of unsalted butter
1 Tbs. of chopped fresh chives
2 Tbs. of grated Parmesan cheese
1/4 tsp. of ground pepper
To make:
Preheat oven to 425*F. Pierce potatoes several times with fork;
place on a baking sheet. Bake 1 hour or until tender. Cool 15 mins.
Cut an X in top of each potato; squeeze potatoes gently to loosen
flesh. Scoop out flesh, leave 1/4″-thick shells. Turn down the oven to 400
degrees. In a pot, combine cream and cheese over medium heat, stirring
to blend. When combined and heated through, turn off heat and quickly
mix in potato flesh. Mix in remaining ingredients. Using spoon, gently
fill potato shells with potato mixture. Put potatoes back on baking
sheet. Bake for another 15 mins. or until heated through and browned.
Enough for 4 servings.

Baked Potato Recipe No. 3-
Twice-Baked Potatoes With Sausage and Cheese!
Ingredients:
4 large baked potatoes (Idaho)
2 tsp. of olive oil
turkey sausage- 6 links casings removed
1/2 cup of fat-free milk
1/4 cup of butter
1/8 cup of chives, (chopped) optional
1/2 tsp. of salt
1/4 tsp. of black or white pepper
Shredded cheddar cheese, 8 oz. (half a package)
Grated Parmesan cheese
To make:
Turn the oven on to 425*F. Pierce potatoes several times with a fork.
Rub potatoes with the oil for softer skins. Bake potatoes on middle
rack for 50 minutes or until tender. Meanwhile, cook, drain and crumble
the sausage. While potatoes are still hot (use a towel or oven mitt), cut
in half lengthwise. Scoop out flesh into medium bowl, leaving 1/4″-thick
shells. Mash flesh. In a small pot, heat milk over medium heat until hot,
but not boiling. Add milk to potato a little at a time, mashing together each
time. Mix in butter; mash until smooth. Add chives, salt, pepper and mix.
Stir in cheddar and sausage. Reduce oven to 400 degrees. Using a spoon,
gently fill potato shells with potato mixture. Place on baking sheet;
sprinkle with Parmesan, if desired. Bake 18 to 20 mins. or until heated through.
Enough for 4 servings.

That’s it, 3 gluten-free meals for the remaining winter’s dark and cold nights.

Sources:
* Taste of Home, Magazine
* America’s Test Kitchen, PBS network
* Boston’s Brigham & Women’s Hospital
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