The ingredients that make twice baked potatoes so decadent usually bring quite a bit of cholesterol, saturated fat and sodium. In this healthier version of twice baked potatoes, I flavor them with herbs and replace butter with Nasoya Nayonaise. I love serving these twice baked potatoes because of the important vitamins and nutrients such as vitamin C, vitamin B6, potassium and fiber; without the excess cholesterol and saturated fat. Try them out…they’re just as rich and flavorful as traditional recipes!
- 3 large organic baking potatoes (potatoes are on the EWG Dirty Dozen list, so it's important to choose organic)
- 4 tablespoons Nasoya Nayonaise
- 1 cup organic sour cream (or vegan sour cream)
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons organic fresh or frozen chives (see our post on how to preserve fresh chives)
- 1/2 teaspoon organic dried parsley
- Organic olive oil
- Preheat oven to 350 degrees F.
- Poke holes in potatoes with a fork and coat with olive oil.
- Place potatoes on a baking sheet and bake for at least an hour, or until cooked through.
- Remove from oven and allow to cool.
- Using a sharp knife, slice the tops off.
- Scoop the insides out with a spoon and place in a large mixing bowl.
- Add the Nayonaise, sour cream, pepper, chives and parsley.
- Mix with an electric mixer for a few minutes until the mixture is fluffy.
- Fill the potatoes and sprinkle the tops with paprika.
- Bake for 20-30 minutes. Tops will appear golden brown.
Recipe can be doubled or tripled. Prepared potatoes can be frozen for a few months; just pull out of the freezer and thaw before baking.
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A good ratatouille recipe proves that comfort food can be nutritious! I think it’s a nourishing meal that tastes good during any season. Ratatouille can be hearty or light, depending on how you serve it. It’s great over brown rice, quinoa or pasta as a main dish, or as a side to accompany chicken. You can count on lots of vitamins, minerals and fiber from the beautiful array of veggies.
This is my family’s favorite organic ratatouille recipe that my grandma used to make with the bounty of veggies from her garden. I love it in the summertime when fresh organic produce is plentiful at the farmer’s market; and when the garden is overflowing with peppers, squash and tomatoes. You can add any of your favorites to this tomato-based recipe, such as eggplant. It’s a dish that the whole family will enjoy…another versatile way to serve veggies to those picky eaters!
- 1 large onion, sliced
- 2 large organic zucchini, halved and sliced into 1/2"-thick slices (summer squash is on the EWG's Dirty Dozen list, so it is best to choose organic)
- 1 large organic yellow summer squash, halved and sliced into 1/2"-thick slices (summer squash is on the EWG's Dirty Dozen list, so it is best to choose organic)
- 3 garlic cloves, minced
- 1 organic green bell pepper, cut into thin strips (bell peppers are on the EWG's Dirty Dozen list, so it is best to choose organic)
- 1 organic yellow bell pepper, cut into thin strips (bell peppers are on the EWG's Dirty Dozen list, so it is best to choose organic)
- 2 large organic tomatoes, cut into wedges
- 6 oz. organic tomato paste
- 1 1/2 teaspoons organic dried Italian seasoning (basil, rosemary, marjoram, sage, thyme, oregano)
- 1 teaspoon organic pure cane sugar
- 2 teaspoons organic dried parsley
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/4 cup organic olive oil
- Grated organic Parmesan cheese for serving
- Fill the bottom of the crock pot with half of the onions, zucchini, yellow squash, garlic, peppers and tomatoes.
- Sprinkle with half of the Italian seasoning, sugar, parsley, salt and pepper.
- Dot with half of the tomato paste.
- Drizzle with half of the olive oil.
- Repeat with the second half of veggies, seasoning, sugar, parsley, salt, pepper and tomato paste.
- Drizzle remaining olive oil over the top.
- Cook for 8 hours on low.
- Sprinkle servings with Parmesan cheese if desired.