Bacon Cheddar Stuffed Potato.

Bacon Cheddar Stuffed Potato. Credit: Marge Perry

BACON-CHEDDAR- STUFFED POTATOES

2 (12-ounce) russet potatoes, scrubbed

4 slices center-cut bacon

1/2 cup low-fat shredded Cheddar

1/4 cup nonfat milk

2 tablespoons parsley, chopped

1. Prick potatoes several times on all sides with a fork. Microwave until tender, for about 6 to 7 minutes, turning once at 4 minutes. Let cool.

2. Cook bacon in medium, nonstick skillet over medium-high heat until crisp. Transfer to a plate lined with paper towel; crumble when cool enough to handle.

3. Cut each potato in half lengthwise. Use a spoon to scoop out the middle of the potato, leaving a 1/4-inch layer of potato on the skin. Transfer the scooped potato to a bowl and mash lightly with the cheese and milk. Stir in the bacon and season to taste with salt and pepper.

4. Spoon the potato mixture into the hollowed-out skins (reheat in the microwave briefly, if desired) and sprinkle with the parsley. Makes 4 servings.

Nutritional analysis for each serving: 185 calories, 10 g protein, 31 g carbohydrates, 3 g fiber, 3 g fat, 2 g saturated fat, 243 mg sodium

GARLIC OVEN "FRIES"

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 to 1/2 teaspoon paprika

1 pound baking potatoes, cut into 1/4-inch strips (peeling optional)

2 tablespoons canola or olive oil

2 tablespoons fresh parsley, chopped

1. Preheat the oven to 450 degrees and place the rack in the center of the oven. Coat a baking sheet with cooking spray.

2. Combine the salt, garlic powder and paprika in a small bowl. Mix the potatoes and oil together; add the seasoning mixture and toss. Place the potatoes in a single, uncrowded layer on the baking sheet.

3. Bake until the undersides are browned, about 20 minutes. Turn and bake until the potatoes are tender and crisp, for a total of about 35 minutes. Season with additional salt and pepper, if desired; toss with the parsley and serve. Makes 4 servings.

Nutritional analysis for each serving: 169 calories, 3 g protein, 24 g carbohydrates, 3 g fiber, 7 g fat, 1 g saturated fat, 303 mg sodium

BUTTERMILK-MASHED YUKON GOLD POTATOES

Buttermilk gives these a rich texture and flavor without adding a lot of saturated fat.

2 pounds Yukon Gold

potatoes, peeled and cut into 2-inch pieces

2 tablespoons butter

3/4 cup low-fat buttermilk, at room temperature

1/4 cup chopped fresh chives or scallions

Salt and pepper

1. In a large pot over medium-high heat, combine the potatoes with cold water to cover. Bring to a boil and cook until tender, 22 to 28 minutes. Drain potatoes and reserve in colander.

2. Melt the butter in the now-empty pot. Remove from the heat and stir in the buttermilk. Add the potatoes and use a potato masher to bring to the desired consistency. Stir in the chives or scallions and season to taste with salt and pepper. Makes 6 servings.

Nutritional analysis for each serving: 189 calories, 4 g protein, 34 g carbohydrates, 2 g fiber, 4 g fat, 3 g saturated fat, 43 mg sodium

Lt. Col. Sean Boughal, of the 106th Rescue Wing, based in the Hamptons, spoke about his team's mission to perform rescue operations in Puerto Rico in the aftermath of Hurricane Irma. NewsdayTV's Ken Buffa reports. Credit: Anthony Florio; AP; 106th Rescue Wing; Photo Credit: 130th Airlift Wing; Corey Clendenin

'Tears of joy that we made it' Lt. Col. Sean Boughal, of the 106th Rescue Wing, based in the Hamptons, spoke about his team's mission to perform rescue operations in Puerto Rico in the aftermath of Hurricane Irma. NewsdayTV's Ken Buffa reports.

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