Potatoes Roasted in Broth
3 medium russet
potatoes, peeled and cut in half lengthwise
Score potatoes with a paring knife and place flat side down in a baking dish. Pour in enough beef stock to cover potatoes halfway. Top each potato with a generous amount of the sautéed onions. Add bay leaves and season with salt and pepper. Cover with lid or aluminum foil.
Place in preheated oven at 350 degrees F and cook for 45 minutes or until tender. Do not overcook. Remove from oven, discard bay leaves and serve warm.
Per Serving: 78 Calories; 2g Fat (21.0% calories from fat); trace Saturated Fat; 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 349mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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