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Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Toss together first 6 ingredients on a lightly greased 15- x 10-inch jelly-roll pan.

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  • Prepare potatoes as directed. Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.

  • TRY THESE TWISTS

  • COUNTRY HAM and CHEESE: Cook 1/2 cup chopped country ham in 1 tsp. hot vegetable oil in a small skillet over medium heat, stirring often, 5 to 7 minutes or until browned. (You can also use Canadian bacon.) Divide ham, 1/2 cup (2 oz.) shredded 2% reduced-fat Cheddar cheese, 1/4 cup light sour cream, and 3 Tbsp. chopped fresh chives among Basic Baked Potatoes. (Per serving: Calories 231; Fat 6g)

  • SPINACH and MUSHROOM: Cook 1 (8-oz.) package sliced baby portobello mushrooms; 2 garlic cloves, minced; 1 (6-oz.) package fresh baby spinach; and 1/4 tsp. each salt and pepper in 2 Tbsp. hot olive oil in a large skillet, stirring often, 5 minutes. Stir in 1/4 cup toasted pine nuts, 1/2 cup crumbled reduced-fat feta cheese, and 2 Tbsp. bottled balsamic glaze. Serve over Basic Baked Potatoes. (Per serving: Calories 282; Fat 10g)

  • HAWAIIAN STYLE: Cook 1 cup chopped cooked ham and 1/2 cup each chopped red bell pepper, fresh pineapple, and green onions in 1 tsp. hot vegetable oil in a large skillet, stirring constantly, 6 minutes or until tender. Stir in 2 Tbsp. each hoisin sauce and water. Serve over Basic Baked Potatoes. Sprinkle with 2 tsp. toasted sesame seeds. (Per serving: Calories 243; Fat 5g)

Nutrition Facts

264 calories; fat 7g; saturated fat 1g; mono fatg; poly fatg; protein 7g; carbohydrates 45g; fiber 7g; cholesterolmg; iron 3mg; sodium 891mg; calcium 61mg.