At a Glance
- Potato Type: Reds, Yellow
- Prep Method: Baked
- Cuisine: American
- Yield: 3
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Allen Tran, MS, RD, CSSD
Enjoy the comforting flavors of buffalo sauce and blue cheese on top of smashed petite potatoes for a post-exercise protein pick-me-up.
Ingredients
- 1 1/2 lbs. red and yellow petite potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic (unpeeled)
- 1/4 cup buffalo wing sauce
- 1/2 teaspoon sugar
Blue Cheese Yogurt Topping
- 1/3 cup nonfat plain Greek yogurt
- 1/4 cup crumbled reduced-fat blue cheese
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
Preparation
- Preheat oven to 450°F and line a baking sheet with parchment paper or foil.
- Put potatoes in a large pot and add water to cover. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender when pierced with a fork. Potatoes should be cooked through but still hold their shape. Do not overcook. Drain potatoes and let cool for 10 minutes.
- Place potatoes on baking sheet and gently press down on each with the palm of your hand until they split open and are about 1/2-inch thick but still in one piece. Space potatoes 1-inch apart. Brush with oil and flip to coat both sides. Sprinkle potatoes evenly with salt and pepper and cook for 20 minutes.
- While potatoes are cooking, place garlic in the microwave and cook on HIGH for 30 seconds to soften and mellow flavor. Peel and place in a small blender or food processor with buffalo sauce and sugar; puree until smooth. Brush potatoes on both sides with mixture and cook for 5 to 10 minutes more or until potato edges are crispy and brown.
- Stir together blue cheese yogurt dressing ingredients in a medium bowl and serve with potatoes.
Calories: 330 Fat: 13g Cholesterol: 10mg Sodium: 910mg Vitamin C: 15% Carbohydrates: 43g Fiber: 4g Protein: 11g Potassium: 613mg
