Nutritional Analysis per serving (4 servings)Powered by
How do you top off a perfect baked potato to keep things interesting? By loading on salted butter, black beans, sour cream, and bacon. The beans are surprisingly harmonious here, adding texture and chew and a modest nutritional boost.
1Preheat the oven to 350°F. Lightly coat the potatoes with olive oil and sprinkle with salt.
2Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 15 minutes.
3Cut into each potato lengthwise. Mash up the interior a bit and add 1 tablespoon of butter to each. Distribute the black beans evenly among the potatoes, stuffing them in as best you can, then add a huge dollop of sour cream to the tops. Sprinkle with the bacon and serve.
Oven-ready in just 20 minutes, these whole-grain donuts are much lighter in calories and sugar than the typical sour cream cake donut. Topped with a touch of glaze and nutty pecans, these delightful bites are a truly satisfying breakfast treat. Read more.
Sweet And Sour Sauce
This comes together in about the time it takes to order takeout, and is miles more nuanced than your average Chinese restaurant's sweet and sour sauce. Ketchup, soy sauce, sugar, and rice or cider vinegar are boiled together with water (though pineapple juice makes for a tasty tropical twist), and thickened to the perfect dipping consistency with a little cornstarch slurry. Serve this with egg rolls, wontons, rangoons, and whatever other fried foods you want to perk up. Feel free to add some heat to the sauce with minced ginger, garlic, or chiles (or all three). Read more.
How to Make Mashed Potatoes with Margo True
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish. (Click here for Margo's mashed potatoes recipe.)