Leftover Love: Baked Potatoes - Clean Eating Magazine

Leftover Love: Baked Potatoes

Sneak last night's baked potatoes into today's sweet and savory snacks with our three mouthwatering money-saving recipes!
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NO-COOK BROWNIE TRUFFLES (Makes: 25)
In a food processor, process 1 cup baked potato flesh, 1/4 cup pure maple syrup and 3 tbsp natural unsalted cashew butter until smooth. Add 2 packets stevia, 1 tsp pure vanilla extract and 1/8 tsp sea salt and process until combined. Add 1/2 cup natural unsweetened cocoa powder and 1/4 cup coconut flour and process until a soft dough forms. Scoop mixture in 1-tbsp increments and roll into balls. (TIP: If desired, roll balls in shredded coconut or finely chopped nuts.) Arrange on a baking sheet and refrigerate for at least 30 minutes. Serve within one day.

HEALTH BENEFIT: Cashew butter is a rich source of oleic acid, the monounsaturated fatty acid that gives olive oil its healthy reputation. Oleic acid may help lower cholesterol levels as well as help prevent breast cancer.

BACON & BLUE CHEESE TOSTADAS (Serves: 4)
Preheat oven to 425°F. Heat a nonstick skillet on medium. Add two slices natural turkey bacon and cook, turning occasionally, until crisp. Let cool, then chop or crumble into small pieces. Meanwhile, in a small bowl, mash 1 cup baked potato flesh with 3 tbsp low-fat buttermilk and 1/8 tsp sea salt until smooth. Cut four 6-inch corn tortillas into four wedges each and arrange on a parchment-lined baking sheet. Spread 1 tbsp potato mixture on each wedge; crumble 2 oz blue cheese over top, dividing evenly. Bake until tortillas are crisp and cheese is bubbly, about 15 minutes. Top with bacon and 2 tbsp minced scallions.

HEALTH BENEFIT: Corn tortillas are rich in B-vitamins, which help regulate your metabolism and convert food to energy.

BUTTERMILK BISCUITS (Makes: 12)
Preheat oven to 425°F. In a medium bowl, whisk 2 cups spelt flour, 1 1/2 tsp baking soda, 3/4 tsp garlic powder and 1/2 tsp sea salt. In a small bowl, whisk 1 egg, 1 cup baked and mashed potato flesh and 3/4 cup low-fat buttermilk until smooth. Fold in 1/4 cup chopped scallions (white and light green parts only). Add to flour mixture and stir to combine. Scoop mixture in 1/4-cup increments onto a parchment-lined baking sheet. Bake until tops are golden, about 12 minutes. Let cool on sheet for 2 minutes. Transfer biscuits to a wire rack.

HEALTH BENEFIT: Scallions are high in a plant compound called quercetin, an antioxidant that may help relieve inflammation. Additionally, quercetin works as an antihistamine to help relieve allergy symptoms.