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Recipe #2
Twice-baked Potato with Brazilian SpinachSubmitted 05/22/25 by Rick Smith
First thing is first... Soak potatoes in filtered water with 1 tsp. baking soda. (This should release pesticides and other unwanteds from the skin.) Swish the potatoes around in the water to mix baking soda into water and let sit for 10 minutes, then scrub skins and rinse. Perfect! Brush potatoes with avacodo oil and bake at 400 degrees F for 1-1/2 hrs. or until cooked through and softened. Let cool. Next, hallow out potatoes and mix potato with all ingredients except green onions. Use a hand mixer to mix the mash thoroughly until somewhat smooth and not too lumpy. Add additional almond milk if the mash appears too thick. Stuff potato shells and top with additional cheese. Bake for 1/2 hour or until cheese is melted and slightly browned, and potatoes are warmed throughout. Serve topped with sour cream, hot sauce, and green onions. Super healthy, super delicious!
Rick's thoughts on starch and pesticides: "Look, we're all concerned about too many pesticides and starches in our diet, but I suggest this... If you prep your baking potatoes with a baking soda wash, scrub, and rinse, chances are you'll remove the potential pesticide residues. And as for starchy potatoes... Because you're adding proteins to the recipe (ie almond milk, cheddar cheese, butter, and sour cream), this will offset some of the starchy impact. I think the real concern with potatoes, is consuming them frequently from fast food restaurants. Lastly, adding the brazilian spinach, garlic, and red chile pepper to the recipe makes the finished product quite healthy. Just my thoughts." -Rick |
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