I’ve been working hard to create a rhythm again, now that summer has come to an end. I’ve exited survival mode, and things are getting normal again.
Yes, survival mode is a little dramatic, but when you’re traveling every other week… you’re focused on doing your best, as opposed to doing everything right and there’s little time to be as organized as I’d like. Now that I’m home again, I really want to focus on meal planning and getting back into the zone. It really makes my life seem more calm when I’m planning, so… I am totally planning again!
Now, I LOVE beets, so it caught my eye…. but amongst friends, I wasn’t so sure. When I finally tried it, it blew my mind.
My version of the dish varies from what Jenny recommends above, but man… the addition of the beets is surprisingly amazing. I worried that the beets would add too much of a sweet flavor, but that was not the case at all. It added a light crunch and a ton of volume to the dish. This is how I’ll be eating this potato from here on out!!
Mega-Loaded Baked Potato with Spiralized Beets
1 package Jenny Craig Loaded Baked Potato
2-3 scallions, sliced
1 small golden beet
salt and pepper
1. Peel and spiralize your beet using the blade that creates the thinnest spirals. You’ll need about 1/2 cup of beets. Note: If you don’t have a spiralizer, you can always grate your beets.
2. Cook your potato in the microwave following the package instructions. Once done, scoop out the potato from the peel and add it to a small bowl with the beets and scallions, reserving a small amount of scallions for garnish. Stir to combine, and add salt and pepper to taste.
3. Place the potato skin on a small plate. Re-fill the skin with the potato-beet-scallion mixture.
4. Garnish with reserved scallions, and enjoy!! Get ready to be blown away!! So good!
As a reminder, there is still time to vote in Jenny Craig‘s Simple Inspirations Recipe contest!