Preheat oven to 450 degrees. Scrub potatoes, pierce with a knife, and bake for 1 hour. Cut the potatoes carefully in half, scoop out insides into a large mixing bowl, and arrange skins in a baking dish. Whip hot potatoes, adding milk slowly until quite soft. Add rest of the ingredients and mix well. Lower oven temperature to 350 degrees and bake for 30 minutes.
Hint: For variety, bake a butternut squash along with potatoes and mix the squash insides with potatoes and green onions. The squash gives the potatoes a slightly sweet taste and a lovely color. For other variations, add almost any vegetable: grated carrot, chopped broccoli, chopped red peppers, peas, Lima beans, cilantro, parsley – or all of the above.
Recipe adapted from from Prevent and Reverse Heart Disease Book by Dr. Caldwell Essselstyn Jr., M.D.
|12 medium Yukon gold potatoes|
|2 cups, or more, oat or nonfat soy milk|
|1 16-ounce bag frozen corn|
|2 cups chopped green onions|
|2 large red bell peppers,seeded and chopped|
|1 teaspoon garlic granules or chopped fresh garlic|
|pepper, to taste|
|1/2 teaspoon of salt for taste (optional)|
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