Food Is Medicine – Confetti Twice Baked Potatoes

By October 1, 2020March 16th, 2024No Comments

Here is a great side dish to your protein source.  It takes a bit more planning as the potatoes must be cooked before filling.   Potatoes can be baked the day before or early in the morning before going to work to make the timing of the final product in time for dinner the same night. Use the liquid of your choice to whip the potatoes.  Feel free to cut the recipe in half or in one-quarter to fit your family size.

  • 12 medium Yukon Gold or red potatoes
  • 1 – 16 ounces bag of frozen corn or 16 oz of  fresh corn
  • 2 cups green onions, chopped
  • 2 large red peppers, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground pepper (optional)
  • Salt to taste (optional)
  • 2 cups veggie stock, cream, milk, or non-dairy milk
  1. Preheat oven to 450 degrees
  2. Scrub potatoes and pierce with knife, bake for 1 hour or until tender.
  3. Remove potatoes from oven and let cool until they can be handled. Cut in half, scoop a portion of the inside into a large bowl.  Leave about 1/4 to 1/2 inch potato in the skin to create a shell.
  4. Whip the scooped out potatoes using the liquid of choice. Add liquid a little at a time to get the consistency you prefer.  Add salt and pepper to taste.
  5. Stir into whipped potatoes the corn, green onions, red peppers and garlic.
  6. Fill each potato shell and place into a baking pan.  Bake at 350 degrees for about 30 minutes.

Inspired by a recipe from “Prevent and Reverse Heart Disease”  by Caldwell B Esselstyn, Jr. M.D.