I've been concentrating my efforts on cooking some basic foods in bulk...
and then using them in several meals.
I believe this is a money and time saver :)
Monday, I baked 4 sweet potatoes and 4 organic russet potatoes.
I pierced the potatoes with a knife, rubbed on some coconut oil, sprinkled with sea salt...and popped them into a 350 degree oven until they were "just" done.
Monday for lunch I had one of the freshly baked russet potatoes...cut open...and stuffed with avocado slices. I sprinkled on sea salt, pepper and dried basil.
The healthy fat in the avocado helps my body balance out the starch in the potato :)
Hence, my blood sugar is stable!
Tuesday night, I took the remaining russet potatoes and created twice-baked potatoes.
I scooped out the majority of the cold potato out of the skins...
and put the skins into a square baking dish.
I put the potato into a small bowl and mashed it.
(You can use a potato masher or fork.)
I add whole milk, a hearty dollop of plain full-fat yogurt, shredded cheese, dried chives,
sea salt & pepper.
I mashed again, incorporating all of the ingredients.
I then scooped the mixture into the empty potato skins...
and topped them off with a bit more cheese, salt and pepper :)
I put them into a 375 degree oven for about 30 minutes.
I wanted the skins nice and crispy!
So here is the finished product...along with chicken from DC Meats (prepared in 35 minutes in my Instant Pot), some roasted Brussels sprouts...and beets that I had cooked on Monday :)
I hoped you enjoyed this blog post!