Twice-Baked Potatoes

Most of us make potatoes as a side dish, but most of us don’t realize potatoes are full of fiber and other great nutrients.

Twice-Baked PotatoIt turns out that 3,000 ORAC units are what we need to have good health, and most Americans get about half of that. Russet potatoes, for example, give use the daily ORAC units we need, which is why Marlene Sorosky, an author of eight cookbooks, shows us how to make a delicious twice-baked potato everyone will enjoy.

Segment Links
Dr. Alan Greene Official Website

Baked Potatoes with Pizzaz

Healing Quest Episode 504
with Marlene Sorosky Gray

Baking potatoes: 4 organic russet potatoes (8 to 10 oz. each)

Preheat oven to 400°F. Scrub and dry potatoes. Pierce with a fork. Place on oven rack; bake until soft when pierced with a knife, 60 to 75 minutes..

South of the Border Stuffed Spuds

  • 4 baked potatoes
  • 1 can (15-oz.) Mexican style chili beans
  • 1/2 cup organic salsa, plus extra for topping
  • 3/4 cup shredded organic cheddar cheese, divided
  • Organic sour cream, for topping

Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.

Lightly drain beans and add to potatoes. Stir in salsa and 1/2 cup cheese, mashing the beans lightly. Spoon mixture back into skins. Sprinkle tops with remaining 1/4 cup cheese. (Potatoes may be refrigerated overnight, if desired. Bake at 400 degrees until hot.)

Before serving, preheat oven to 400 degrees. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Top each potato with salsa and sour cream.
Makes 4 servings.

Twice-Baked Potatoes with Sausage & Artichokes

  • 4 baked potatoes
  • 1 jar (6 oz.) quartered marinated artichoke hearts, drained, reserving marinade
  • 2 organic Chicken Spinach Feta Sausages, chopped
  • 1/3 cup chopped Mediterranean olives
  • 2 teaspoons organic Dijon mustard
  • 1/4 cup chopped organic fresh chives, plus more for topping

Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops. Stir 2 tablespoons artichoke marinade into potatoes.

Chop artichokes into small pieces. Stir artichokes, sausage, olives, mustard and chives into potatoes until combined. If too dry, add more artichoke marinade. Spoon mixture back into skins. (Potatoes may be refrigerated overnight, if desired.)

Before serving, preheat oven to 400 degrees. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Sprinkle with chives and serve.
Makes 4 servings.

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