Crispy Scolloped Potatoes

Nutrient Content per Serving:
CAL:    114                   PRO:   3.9 GM
FAT:     3 GM                CHO:   18.1 GM
Na:      602.3 MG         K:         514.5 MG
Fiber:  1.5 GM              Chol:   1 MG
 
INGREDIENTS:
2 cups raw potatoes
1 tablespoon flour
1 tablespoon minced onion
1 teaspoon salt
   dash pepper
1 tablespoon margarine (Or Extra Virgin Olive Oil, or...to get used to Olive Oil as substitute, mix Olive Oil half and half w/ softened butter)
 
Procedure

1. Preheat oven to 400 degrees
2. Cut each potato in 4 crosswise slices.
3. Brush margarine between slices and over top  (I use Extra Virgin Olive Oil instead of margarine but some "need" the margarine taste.)
4. Reassemble potato, with onion sliced between potato slices.
5. Wrap each potato in heavy-duty aluminum foil or double thickness of lightweight foil.
6. Bake on baking sheet 45 minutes or until potatoes are tender
7. Open foil and return potatoes to oven to brown tops
 
 
Yield: 2 cups

P.S.  I've done this using regular baking potatoes and just scrubbing instead of peeling.  Also like to use Yukon Gold potatoes and scrub but not peel.  Never use green potatoes, at least not in this house!)

This is another easy dinner when combined w/ a bean dish and green salad.  Not hard on grocery budget but makes a complete meal.  If you use Olive Oil you get the "right" kind of fats and so that helps anyone w/ high cholesterol.  You chose.  It's a nice dinner, esp if wanting a vegetarian meal and going easy on food budget at same time.  Healthy eating!  Fruit for dessert will make this complete.