3 simple potato dishes to try

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