whole, thoroughly baked potatoes
seasonings (whatever you like. I use minced garlic and onion flakes)
nsa chicken broth
Bake potatoes in the oven until very soft. Allow them to cool, then peel the skin off of the potatoes. Put them in a large bowl and mash up, using the chicken broth to get them to the consistency of regular mashed potatoes.
Measure out 1/2 cup of the mashed potatoes; then, I dump that 1/2 cup out on a piece of wax paper and halve it. Use a non-stick pan and a spatula to squash the hunks of mashed potato flat into a patty-like form. The thinner they are, the less time it will take for them to cook. Make as many as you would like (they store well), and then, bake them in a 375 degree oven until crispy. (1/4 cup potato patties take about 40 minutes.) They turn into crispy circles which can then be used to make a sandwich (instead of bread) with your chicken, turkey pattie, lean beef, etc. Voilà! A sandwich! Enjoy! The leftover mashed potatoes can be a whole other side dish for other meals during the week.
Compatible with Body Type:
Morning Snack C-E
Afternoon Snack B-C-D
This Recipe Contains: Carb A
There are a lot of really great tips on the thread for this recipe. One lady boils hers instead of baking them first; another woman cooked hers at 450 degrees for 20 minutes instead of the 40 min. suggested in the OP. They store in the fridge for probably 10 days