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Sunday, November 25, 2012

CHILI CHEESE POTATO

I love my potatoes!!

Any variety of toppings make the perfect meal. After many years of eating any potato that was on sale, my natural doctor suggested going to only red ones because the starch content is much lower which equals fewer carbs overall and more fiber than russet potatoes. Whether mashed, baked or roasted, people often consider potatoes as comfort food.

 A red-skinned potato is low in calories and brimming with a host of vitamins and minerals that contribute to your health.One medium potato supplies you with 1.21 mg of iron, which is important for healthy red blood cells. The same potato will also provide you with 48 mg of magnesium,a small amount of zinc, 47 mcg of folate, 17 IU of vitamin A and 4.8 mcg of vitamin K.

 Red potatoes  have a phenolic content which rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids which fight  cardiovascular disease, respiratory problems and certain cancers.They also contain high levels of vitamin C, folic acid, quercetin and kukoamines. Did you know the red potato contains five times the level of antioxidants compared with the russet potato?  They also contain higher levels of protein.

*Potatoes should not be stored in the refrigerator, as their starch content will turn to sugar giving them an undesirable taste.
 


Ingredients
1 large baked potato
1 (15 ounce) can  chili with beans
1/2 cup Fritos chili cheese corn chips (crushed into large pieces, this is done easiest while still in the bag)
1/4 cup shredded sharp cheddar cheese
1 -2 tablespoon light sour cream
1/2 cup chopped onions

DIRECTIONS

Cut potato into 2 inch chunks and steam until just done, not mushy,
Top with chili mixture on plate, and sprinkle with cheese.
Microwave on high for 2 minutes until cheese is melted,
Sprinkle with Fritos and chopped onions.
Add a dollop of sour cream, and ENJOY!!!