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mashed potato

It’s never easy trying to keep healthy, especially with all the food trends that keep constantly popping up.

But it seems that a scientist Rodney Bilton, professor of biochemistry at Liverpool John Moores University in the UK, has now revealed some surprising new food rules when it comes to having a healthy diet.

Eat unripe bananas
They might not look as nice, but unripe bananas have been proven to be healthier in the long run. Green bananas stimulate the release of a hormone, glucagon, which boosts the rate at which our bodies burn fat.

Don’t mash the potatoes
This can be hard because we do love our mash, but ignoring the butter and milk that’s present in our favourite mash potatoes, there is also a lot of sugar there too. So heating, mashing and pureeing any potato releases the sugar faster out of the vegetables. So when it comes to having the spuds, it’s better to have them boiled rather than mashed.

Stay away from Tofu
A meat substitute for vegetarians but unfortunately quite high in fats too. Rodney said that any processed foods labelled as containing vegetable oil will invariably contain partially hydrogenated fats – and traces of trans fats – which will increase the risk of diabetes, heart disease and cancer.

Stay away from smoothies
You may think you have a safe bet with smoothies but they are loaded with sugar – fructose to be precise. Our body can only handle a limited amount when it comes to sugar and some smoothie companies even manage to sneak some fruit syrup in there. So if you need to make smoothies limit to once and a while and make your own.


These potato skins are not only delicious, but are also really easy to make. This potato skin recipe can also be mixed-up with some of your own favourite toppings if you prefer.

What you’ll need:

  • 4 large baking potatoes
  • 4 slices bacon, cut into small pieces
  • 1 small bottle sunflower oil
  • 3 tbsps. garlic and herb cream cheese
  • 200g grated cheddar cheese
  • 1 tbsp. milk
  • 1 tbsp. butter

What you’ll need to do:

  1. Wash the potatoes and cook in the microwave for approximately 40 minutes (check with a skewer or fork to see if they are cooked through).
  2. Allow the potatoes to cool to a temperature where your able to hold them
  3. Fry the bacon till crisp.
  4. Pre-heat the oven to 180°C. Add the sunflower oil to a roasting tin and place in the oven.
  5. Halve the potatoes lengthways and scoop out the centre into a food processor. Leave a generous ring of potato attached to the skin.
  6. To the mashed potato add butter, milk, cream cheese, the bacon, salt and pepper. Mix until smooth.
  7. Once the oil starts to simmer in the oven, add the potato skins. Roast until golden.
  8. Remove the skins with tongs and place on kitchen paper to drain. Remove the roasting tin full of oil from the oven and allow to cool somewhere safe.
  9. Spoon the mashed potato mixture back into the skins and top with the grated cheese. (This recipe can be prepared ahead up to this point with the potatoes refrigerated overnight.)
  10. Place the potato skins on a baking tray and bake in the oven at 180°C for 10 minutes or for 20 minutes from refrigerated.