Hands-on Time: 20 minutes
Total Time: 30 minutes
Makes: 4 servings
2 russet (baking) potatoes (8 ounces each)
2 teaspoons extra-virgin olive oil
2 teaspoons chia seeds
1 large red bell pepper, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons grated Parmesan cheese
1. Pierce the potatoes and microwave on high for 7 to 10 minutes (depending on the oven), or until firm-tender. Let sit for 2 minutes, then halve lengthwise and set aside until cool enough to handle.
2. Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat. Add the chia seeds and cook for 1 minute to toast. Add the bell pepper, salt, and black pepper and cook for 3 to 5 minutes or until softened.
3. Preheat the broiler.
4. Scrape the potato flesh into a bowl, leaving a 1/4-inch shell behind. Add the bell pepper mixture and 1/4 cup cheese to the bowl and mash in.
5. Place the potato shells on a baking sheet. Spoon the filling back into the potato shells. Sprinkle with the 2 tablespoons cheese and broil for several minutes to brown the cheese.
Per serving: 163 calories • 6g protein • 5g fat (1.5g saturated) • 3g fiber • 24g carbohydrate • 268mg sodium • 40mg magnesium
If you have gluten issues: Choose a gluten-free brand of chia seeds.