I must admit, I’ve fallen into a bit of a dinner rut.
Is it considered a rut if you just don’t want to do something?
In my defense, it’s not that I don’t want to make dinner…it’s that I feel like I don’t have time to make dinner. Every night this week there has been something…something after a 10 hour work day, that is. Don’t get me wrong, I love hockey, but I don’t love driving to Indiana to play. And I don’t mind working late nights…sometimes, but it leaves less time at home to do the things I love and enjoy.
With the ebbs and flows of life, my menus fluctuate just the same.
Last night? I had a bowl of bran flakes with raisins, skim milk, and blueberries. Mr. Prevention? Half of a deep-dish pizza and 2 bowls of Lucky Charms. I’m not exaggerating. And I’m the one who can’t lose weight?!
Trends like this can’t continue. Cereal is no suitable dinner (veggies, wha?), and my other half cannot continue his 2,000+ calorie dinners. I have to think outside the box and meet dinner at the corner of Ihavenotime and Gottabehealthy.
The night I made these…I used leftover baked potatoes. You could also opt to make the baked potatoes in the crock pot so that the first several steps are complete and you are looking at a dinner on the table in less than 20 minutes. I served 2 of these Greek-Style Potato Skins with a side salad.
There is just no excuse not to eat right, right?
Greek-Style Potato Skins from Serious Eats
4 medium russet potatoes
2 Tbsp extra-virgin olive oil
1/2 tsp salt
1/2 cup nonfat, plain Greek yogurt
3 oz feta cheese, crumbled
1 Tbsp fresh oregano leaves, minced
1/4 cup red onion, minced
20 kalamata olives, halved
Fresh ground black pepper
Preheat oven to 375 F. Pierce the potatoes with a fork a few times and bake, on a rimmed sheet pan, until fully tender, about 45-60 minutes.
Cut the potatoes in half lengthwise. Hollow them out with a spoon, leaving about a 1/4-inch thick wall.
Brush the potato skins (both sides) with the olive oil. Return skinds to the oven, skin side down, and bake for 7 minutes. Flip to skin side up and bake 5 to 10 more minutes, until they are nicely browned and crispy.
Sprinkle each skin with a little bit of salt. Spread each with 1 tablespoon of the yogurt. Top each with 1 tablespoon of the feta cheese. Transfer to a heat-proof serving dish. Broil for 3 minutes or until the cheese is starting to melt.
Garnish with the oregano, red onion, kalamata olives, and black pepper.
Yield: 8 potato skins
Nutrition Information (per skin): 149 calories; 7.8 g. fat; 10 mg. cholesterol; 377 mg. sodium; 15.4 g. carbohydrate; 2.1 g. fiber; 5.5 g. protein; 12.1 g. sugar
Result: Crispy, salty, and cheesy! These have great color once you add the oregano and are great for a light dinner or heavy appetizer. They’re also great game day food…and kid food! The sky is the limit with potato skins and I think that’s why I like them so much 🙂