When I first crossed that fine line from borderline Diabetic to Insulin Injections, I went in search of all things diabetic in an effort to change our entire eating habits. As far as making a complete transformation, cutting out all sugars and carbs and unhealthy refined food from our table, I will admit I failed. However; the search did lead to discovering dishes that are delicious and deemed diabetic friendly that I have incorporated into our diet. Moderation is the true key to success.
For the most part, I watch what I eat. Vegetables and salads are half my plate. Sweets are measured and monitored and walks to burn sugars are a part of my daily routine. I like to pick small tomatoes from the garden and put them out in a bowl on the counter much like the way others put out a candy dish. Throughout the day, I grab a handful or two as a snack.
Picking sides that are packed with flavor while balancing health benefits are also a part of my meal planning routine. These potatoes are some of my favorite. While my guys slather on the butter and sour cream, I like mine with Smart Balance and maybe just a dollop of sour cream. I know yogurt is better for me, and while I like yogurt as a light summer breakfast, I cannot bring myself to have it on a baked potato. Especially one that is so beautifully seasoned as this.
Seasoned Baked Potatoes
3 large Baking Potatoes
1 tablespoon Olive Oil
1-1/2 teaspoons Dried Basil
1/2 teaspoon Onion Salt
1/2 teaspoon Roasted Garlic Powder
Sour Cream, optional as desired
Chives for garnish
Heat oven to 400 degrees. Line a baking sheet with foil, set aside.
Scrub potatoes and cut in half lengthwise; place cut side up on an ungreased baking sheet. Brush with oil. Sprinkle with basil, onion salt and garlic powder. Bake in the heated oven for 35-40 minutes or until tender.
Serve as-is for a healthy baked potatoes or top with a dollop of sour cream and garnish with snipped chives. Either way, delicious!