Recipe for Diabetic Friendly Stuffed Baked Potatoes

Recipe for Diabetic Friendly Stuffed Baked Potatoes

Being basically a vegetarian at heart, I love potatoes and have as far back as I can remember.  That is one of the things I hate about being diabetic, I am a carbs person.  So I love it when I can find a way to enjoy potatoes without worrying about sending my blood sugar skyrocketing.  The beans in this topping provide needed protein to balance the carbs in the potato. This recipe for Diabetic Friendly Stuffed Baked Potatoes is one I can enjoy.  I hope you can too.  This recipe is easy to adapt to your liking without changing the basic nutritional value.  Instead of pinto beans, use Great Northern.  Change the bell pepper from the usual green to red or yellow.  Don’t have red onion?  Use yellow or white.  Like more heat?  Use the canned tomatoes with chopped peppers.  You get the idea.  Make this recipe your own.

DIABETIC FRIENDLY STUFFED BAKED POTATO

2 baking potatoes

1 tbsp canola oil

2 garlic cloves, chopped fine

2/3 cup chopped red/purple onion

1 1/2 cups thin sliced mushrooms

2/3 cup chopped bell pepper

1/4 tsp cumin

1/8 tsp ground red pepper

dash of fresh ground black pepper

1/8 tsp oregano

1 can (28-oz) diced tomatoes, undrained

1/2 can pinto beans, drained

2 sliced green onions

1/4 cup shredded low-fat cheese (I prefer cheddar)

Preheat oven to 450 degrees.

Wash potatoes thoroughly and pierce several times with a fork.  Place on a shallow baking pan and bake at 450 degrees for 45 minutes or until soft.

Meanwhile, over a medium to high heat the canola oil in a large saucepan.  Add the garlic and cook for a minute or so.  Add the red onion, mushrooms, and bell pepper.  Continue to cook another 5 minutes, stirring frequently.  Add the cumin, pepper, ground red pepper, and oregano.  Cook, stirring, for one minute.  Add the tomatoes, with their juice, and the beans.  Reduce the heat and simmer for about 15 minutes for flavors to mingle, stirring occasionally.

When potatoes are soft, remove from oven and slice in half lengthwise.  Add one pat of butter to each potato half, if desired.  Divide the topping and put a fourth over each of the potato halves.

Enjoy!

Related Diabetic Recipe Articles