A friend told me that you can wash shredded potatoes and remove much of the starch, thus reducing the sugar impact. Is this true.

I really miss my potatos.


Thanks for the help

Bob ( down 45 pds)

Welcome, Bob.

Sure, you can wash some starch from shredded potatoes, but not a significant amount. I think if you could extract enough starch from a potato to make it carb friendly you wouldn't recognize what's left.

Two things come to mind:

1. Baked potato skins. Bake a potato and scrape out all the insides and donate them to a compost pile. Fill the boat with all the good stuff available on a low carb diet: Broccoli, cheese, bacon bits, sour cream, etc.

2. Mashed fauxtatoes made with cauliflower.

HTH.

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Great idea, Maggie and one that I may very well try this weekend.

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Ozzie's Place

'Tater skins were one of my first "sunday stretch" treats. I realized that my favorite part of a baked potato was the skin and fixins anyway. LOL!

The hardest part was throwing the inside away. Had to overcome a bunch of childhood frugality messages to do that. The compost was a compromise that helped me do it.

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how many carbs in the skins mag? any way to estimate?

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According to the USDA, one potato skin has 22 calories and 4.73g carbs, of which 1 gm is fiber. I generally am really happy with a half a skin (one boat, LOL!). Sometimes I save the other half in the freezer and fry it up with eggs the next week for Sunday breakfast.

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hmmm REAAAAAAAAAAAAAAAAAAAAAALLY? never thought of that... never been much of the CENTER eater anyway.. but...it would be REALLY easy for someone to UNDERestimate the actual SKIN and fudge themselves into a gain..*L*...not that I would do that ..of ..course...surely..not...*L*

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DO ya think i can wash the starch from an ice cream cone? ya know - leave the cone and part of the filling? HUH? can I, can I? *L* (giggle,giggle)

uh....good luck with that? LOL!

I second the motion about substituting cauliflower for potatoes. My tater-eating husband says he can hardly tell the difference. I love it. Even if I could eat potatoes, I'd rather have the cauli.

I make "fauxtato" salad often, and I've made them "twice baked" before, too. YUM! Check the recipe section.

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On the hunt to add more potassium to my diet recently, I came across the information that the skin is where most of the potassium resides anyway. That was nice to see. I fill mine with caulitato also but my dh wasn't fooled unfortunately. His comment was "What kind of potatoes are these?" I started laughing so hard he knew something was up. But he did surprise me recently when we stopped for a quick bite at Wendy's. He ordered a ceasar salad instead of his usual fries.

Just thought of something and not sure it would work. A friend of mine made me some soup recently in which she used chopped Chinese white radishes instead of potatoes and it was great. They are low carb and high in potassium also. Maybe you could try shredding those as a sub.

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Julianne
230/160/130

julianne... i slice up regular ol red radishes into hot olive oil and make a somewhat FRIED TATOs kinda thang.(yes that IS the technical term for it..) they are MILD when cooked and yummy... heck.. they already taste seasoned ..i could probably shred em to... like a hashbrown.. but that sounds like alot of work *L* (best left to darling honeymoon to do *L*)

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This potato skin diea is great. Baby can have innards and I can have the skin! I love the skin with all those fixins as well.

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Noël


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