The Healthy Dollar Menu: Brushetta Stuffed Potatoes

Brushetta Stuffed Potatoes

(Today we have a guest post from Just-Making-Noise!, a lovely blog. This stunning recipe is so cheap too! Thanks so much, Marilyn! )

Let me start off by thanking Kimi for inviting me to be a part of her Healthy $1 Menu series. I am excited to participate and help prove how we can easily prepare wholesome & filling meals for $1 or less per serving!

Here I have potatoes stuffed with savory Italian brushetta and it is so easy to whip together. When Kimi contacted me… these stuffed guys were the first to come in mind for the series because I thought each potato would be under a $1 and wanted to find out for sure.

Now, it took me a little while to figure out exactly how much each ingredient cost because we live in Costa Rica and pay for everything in colones. I needed to convert the colones into dollars and then divide that up twice by the pound and measure. That posted a little challenge for me as I do not enjoy math and much rather have someone else do it for me, but I made myself do it and I’m so glad I did! I was shocked to find out how inexpensive these delicious, nourishing stuffed potatoes were and all the ingredients, except the olive oil, were organic! These savory guys are fantastic for lunch or dinner with a side of salad for a light meal.

Cost Analysis

    6 Potatoes – $1.59 ($.26 each)
    Red onion – $.17
    Tomato – $.14
    Garlic – $.20
    Basil – $.22
    Mozzarella – $.71
    Cultured dairy – $.08
    Butter – $.05
    Olive oil – $.12

Total: $3.28 – $.55 per serving

Healthy $1 Menu: Brushetta Stuffed Potatoes

    6 large baking potatoes, washed & dried
    Coconut or olive oil

      Preheat oven to 350 F. Generously coat skins of potatoes with oil (will make skin crispy). Bake for 1 to 1 1/2 hours or until tender.

        1/2 large red onion, finely chopped
        1 large ripe tomato, diced
        1 Tbsp garlic, minced (about 5 large garlic cloves)
        2 Tbsp fresh basil, chopped
        1/2 cup mozzarella cheese, grated or chopped

      While potatoes are baking in the oven… chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside.

        1/3 cup cultured dairy (kefir, piima or other)
        2 Tbsp butter
        2 Tbsp olive oil
        Sea salt & pepper

      When potatoes are done… cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl. Place empty shells on a baking sheet and turn oven down to 150 F.

      Mix and mash in cultured dairy, butter & olive oil. Pour brushetta mixture in and stir well. Season to taste with sea salt and pepper.

      Spoon the brushetta potato mixture back into the shells and return them to the oven to keep warm. If potatoes are not reheated to a high temperature, the enzymes in the dairy will be preserved.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. says

    This is a different way to serve baked potatoes. I love Marillyn’s blog and I love yours too. We’re starting a food revolution and it’s about time. Great brushetta Marillyn. Love it.

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