Potato Bake

An easy gluten free meal.

Potato Bake Ingredients:

  • 3 lbs potatoes
  • 3 tablespoons olive oil
  • 3 tablespoons taco seasoning
  • 2½ teaspoons salt)
  • one can black beans
  • 1 cup shredded cheese
  • 1 lb canned meat (Optional. I home can meat– chicken and moose– for quick meals so I have pint and quart jars of the stuff. I expect most canned meat would make this prohibitively expensive)

Preheat oven to 400°.

Dice potatoes, rinse canned beans, and shred meat, if using.

In a 3+ quart bowl blend oil and spices then add meat and potatoes, tossing to coat with flavor.

Pour into 9×13 baking dish. Sprinkle evenly with all the black beans, then cover with foil or a silpat.

Cook 30-35 minutes covered, then remove the dish from the oven and the cover from the dish.

Add the cheese and return the dish, uncovered, to the oven at least 3-5 minutes, melting the cheese.

I prefer to leave it 10 minutes. The beans and cheese are toasted and I really enjoy the texture.

For 10 servings (a stripe down the middle, each half into five chunks)  each serving costs 240 calories or 6 Points-Plus points.

With the shredded chicken (or moose, in my case) points go up to 8 per serving or 336 calories.

This pairs very nicely with steamed broccoli and cauliflower, and and the meal sticks with you like, well, meat and potatoes.

I’ve noticed that some people seem afraid of (caloricly) high-cost food (POTATOES! CARBS! Run Away!), but what I’ve learned is whole foods like these provide longer-lasting energy, and since I don’t need snacks between meals, my points/calorie use is no higher: as long as I’m only eating to need.

3 thoughts on “Potato Bake

  1. Brooke says:

    This sounds good! So what does moose taste like?

    • Amy Jane says:

      Well, the smart-alecky answer is that it tastes like Moose 😉 but the more useful answer is that it is a fairly neutral-tasting meat, taking on the flavors you cook it in without being overwhelming or “gamey.”

      In that way it’s rather like chicken, and I’ve found it very easy to swap out moose for the chicken in my “normal cookbook” recipes.

      Caribou, on the other hand, can be very gamey, and I prefer it in a dish that is already strongly flavored (e.g., something spicy.)

      I’m not a big one for seeking out and enhancing/enjoying the inherent tastes of a given type of meat. I’ve already decided that the reason I never liked fish growing up is that it always tasted like fish. So now when I make it at home I add more (and favorite) flavor.

  2. […] salad with homemade taco seasoning (recipe coming) is good enough to be a staple, and potato bake is a relatively inexpensive meal that my kids love week after […]

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