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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

The trick to eating potatoes is to keep them as low-glycemic as possible so they don’t launch your blood sugar. The first step is to pick the right potatoes. The smaller the potato the less mature it is, so it will be lower glycemic than big potatoes. So when I buy potatoes now I go toward the fingerling potatoes or the C-size. The C-size ones are the little round ones. They are usually red but they do come in white skin too; or even purple. The second step is to put fat on your potatoes. The fat helps keep down the glycemic load too. So those things you thought were bad for you when you had a loaded baked potato are actually the good parts. The sour cream, the butter, and the cheese actually make this a healthier dish.

Don’t start making potatoes every week. Keep this for special occasions. When you have fully stabilized and you are confident in keeping your weight in control you can consider eating a one cup portion of potatoes about once a month. Keep an eye on the scale though. If I eat more than this I can count on a 2 pound gain the next day and then I have to be good to work that off.

Servings: 1 cup per person

Ingredients:

• 10 fingerling potatoes, washed
• 2 – 3 Tbl of butter
• 1 cup of sharp shredded cheddar cheese
• ½ cup of full-fat sour cream
• grated sea salt and pepper
• chopped chives (optional)

Instructions:

Cook the cleaned potatoes in boiling water for approximately 15 minutes or until a sharp knife pierces them easily.

Drain and put them in a bowl.

Add the butter, take a fork and mash them up to a lumpy consistency (or however you like it). Stir regularly to incorporate the melted butter. Season with grated sea salt and pepper to taste.

Top them with the cheese and sour cream. Add some additional chopped chives for color.

Enjoy!

Cheers,