Baked potato

Baked Potatoes with bacon and scallions

Baked, Grilling

Spanish Version

Since I was a little kid I was intrigued of baked potato, one of my childhood memories was this fast food venue called Mr. Potato were the main dish were this delights.

The right filling for a bake potato is probably has not the least caloric content, this is not an everyday recipe but it can be used in a special occasion.

For me the trick for a delicious filling is the proportion of cream, butter and potato.

This recipe it’s great for grilling or baked, perfect for a summer grill.

INGREDIENTS

4 large potatoes washed aprox 1 lb each.
1 lb butter
1 cup of sour cream
1 scallion stalk
4 Tbsp chopped fresh parsley
8 slices of cooked and chopped bacon
Foil paper

PREPARATION

Preheat the oven to 400 °F

Fol the potatoes with foil and bake them for at least 30 minutes, until pinched with a fork are very tender.

Remove from oven and let them cool down

With an oven mitten or a towel take each potato and cut the top and remove most of the content without getting to the skin, and put all the potato inside on a bowl.

Mix in the butter, sour cream, parsley, scallions and half of the bacon to make a tender and we’ll mixed purée.

Put the purée on a pastry bag

Fill each empty potato with the purée and sprinkle the remaining bacon.

Nutrition Facts
(for each potato)

Calories 1454
Carbs 82 g
Fat 117 g
Protein 15 g
Sodium 902 mg
Sugar 3 g

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Padron Green Peppers

Padron Green Peppers

Baked, Easy to make, Healthy

Spanish Version

There’s people important in your life and sometimes they are not aware of it, for me one of that people is Rafael, one of my best friends. A few weeks ago Rafa published on his Facebook his mother’s Padron Peppers picture and I compromise to him get the recipe and prepare them.

Padron green peppers are variety from the Capsicum annuum Peppers. It’s origin comes from the northwestern municipality La Coruña in Spain, being a variety their heat is from none to moderated and just a minor quantity ( approximately 20%) are particularly hot, this depends among other factors the quantity of water or sunlight during the growth process.

Rafael also it’s a believer of a healthy lifestyle, even he wrote the bookEn Buena Salud ” (which also was on the top 10 rank Amazon 2011 top books in spanish), thats why I decided to make this recipe two ways, traditional fried and on a reduced fat baked way.

INGREDIENTS

1/4 lb. Padron green Peppers (approximately 50 peppers)

1/2 cup. vegetable oil  (if frying)

2 Tbsp olive Oil (If Baking)

1/2 tsp de Sea Salt

 PREPARATION

Wash and dry the peppers

With a Paring Knife cut the tip of the peppers in half if small and in 4 the large ones

If you’re going to fry them:

Put the frying oil on a skillet to Medium High temperature.

Fry the peppers from one side and flip them over until slightly golden. (5 minutes aprox)

Remove from oil and place onmetal strainer lined with some paper towels, to absorb oil.

If you’re going to bake them:

Preheat Oven to 400 ºF

On a cup put the Olive oil and with a pastry brush paint each pepper on both sides.

Place each pepper on a baking sheet and bake for 12 minutes.

With thongs flip each pepper and bake 5 more minutes.

Remove from oven

Place the peppers on a plate and sprinkle the sea Salt.

Now, Just Enjoy!

The difference between both preparations is that, on the oven the flavor is deepest and smokey, meanwhile fried the cooking is faster and has a lighter taste.

NUTRITIONAL FACTS

Fried                  Baked
Calories              746                     407
Carbs                   36 g                    36 g
Fat                        71 g                    33 g
Proteíns                 6 g                      6 g
Sodium             936 mg                937 mg
Sugar                     0 g                     0 g