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Description
These “No-Skins” incorporate a very strategic use of salt. You season the top of the potato rounds so that when they’re flipped, the seasoning will be on the bottom—ensuring that your tongue hits the salt on the potato first! That way, you need less salt overall, and your tastebuds will still be satisfied. You’ll likely fool your children and spouse into thinking these are regular white potatoes if you purchase light-skinned sweet potatoes. Both versions taste delicious, but if you use the darker sweet potatoes, you might need to increase the cooking time a minute or two.
Ingredients
- 16 oz. sweet potatoes (1⁄2″-thick rounds light-skinned)
- 1 tsp. olive oil
- 1/8 tsp. sea salt
- 1/8 tsp. garlic powder
- 1/8 tsp. cayenne (or to taste)
- 2 oz. cheddar cheese (finely shredded all-natural, low-fat, I used Cabot’s 75% Reduced Fat Sharp Cheddar Cheese)
- 4 tsp. bacon bits (all-natural, I used Wellshire All-Natural Fully Cooked Salt-Cured Bacon Bits)
- 4 tsp. scallions (finely chopped)
- 2 Tbsp. fat free greek yogurt (optional)
Directions
- Preheat the oven to 450°F. Line a baking sheet with nonstick foil.In a large glass or plastic mixing bowl, toss the potatoes and oil together until the potatoes are well coated.
- Place the potato rounds in a single layer on the prepared pan so they do not touch. Sprinkle the salt, garlic powder, and cayenne evenly over the top of the potatoes. Bake them for 10 minutes. Flip them and bake for 7 to 9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.
- Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First place the Cheddar, then the bacon bits, and then the scallions over the rounds. Bake for 2 to 3 minutes, or until the cheese is melted. Serve immediately with 1⁄2 teaspoon of the yogurt on top of each, if desired.
- Per serving: 141 calories, 7 g protein, 21 g carbohydrates (6 g sugar), 3 g fat, 1 g saturated fat, 7 mg cholesterol, 4 g fiber, 283 mg sodium * You’ll need to start with about 11⁄2 pounds of potatoes in order to get 16 ounces of rounds. Try to choose potatoes that are roughly uniform in size. To create the rounds, peel your potatoes and cut both ends off. Then cut them into 1⁄2″ thick rounds and measure out 16 ounces.
- Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold. Photo Credit: Mitch Mandel By Devin Alexander
NutritionView More
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| Calories180Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium270mg11% |
| Potassium410mg12% |
| Protein7g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A330% |
| Vitamin C6% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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