Enjoying Southern food doesn't have to be a guilty pleasure. We've transformed quite a few classic Southern meals from heavy to healthy so you can indulge, guilt-free. One of our favorites is this lightened up version of Baked Potatoes. Skip the oversized scoops of butter and sour cream and bring in the good-for-you toppings!
Roasted Vegetable Loaded Potatoes
3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts
1/2 medium-size red onion, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Basic Baked Potatoes
1/4 cup golden raisins
1/4 cup chopped toasted walnuts
2 tablespoons lite bottled Italian vinaigrette
1. Preheat oven to 400°. Toss together first 6 ingredients on a lightly greased 15- x 10-inch jelly-roll pan.
2. Prepare potatoes as directed. Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.