DIABETIC, LOW-FAT ONE POTATO, TWO POTATO |
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Ingredientsnonstick cooking spray
2 medium baking potatoes, cut lengthwise into 4 wedges
salt
1/2 cup unseasoned dry bread crumbs
2 tbsps. grated parmesan cheese
1 1/2 tsps. dried oregano leaves, dill weed, italian seasoning or paprika
spicy brown mustard, or reduced-fat sour cream
2 medium baking potatoes, cut lengthwise into 4 wedges
salt
1/2 cup unseasoned dry bread crumbs
2 tbsps. grated parmesan cheese
1 1/2 tsps. dried oregano leaves, dill weed, italian seasoning or paprika
spicy brown mustard, or reduced-fat sour cream
ProceduresPreheat oven to 425 degrees. Spray baking sheet with nonstick
cooking spray; set aside. Spray cut sides of potatoes genterously
with cooking spray; sprinkle lightly with salt. Combine bread
crumbs, parmesan cheese and desired herb in shallow dish. Add
potatoes; toss lightly until potatoes are generously coated with
crumb mixture. Place on prepared baking sheet. Bake potatoes 20
minutes or until browned and tender. Serve warm with mustard. Makes
4 servings.
cooking spray; set aside. Spray cut sides of potatoes genterously
with cooking spray; sprinkle lightly with salt. Combine bread
crumbs, parmesan cheese and desired herb in shallow dish. Add
potatoes; toss lightly until potatoes are generously coated with
crumb mixture. Place on prepared baking sheet. Bake potatoes 20
minutes or until browned and tender. Serve warm with mustard. Makes
4 servings.
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