Twice-Baked Buttermilk Potatoes

Old-fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned It’s naturally lower in fat than regular milk since the fat has been removed to make butter! Buttermilk is high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus

The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You’ll find it is slightly thicker in texture than regular milk but not as heavy as cream. It takes one gallon of milk to yield one-half pint of true buttermilk. Most commercial varieties are salted, so check the label if you are on a sodium-restricted diet.

TIP: If you’re trying to cut fat in your diet, try a few tablespoons of buttermilk instead of sour cream or butter with your potatoes (baked or mashed). You’ll get buttery flavor plus a slight tang of sour cream for a fraction of the calories.

If you’d like to go meatless all day, try the Blue Ribbon Ginger Peach Crumble for Breakfast and Full-Course Meal Vegetable Soup for lunch.

Meatless Monday is a nonprofit public health initiative that encourages going meatless on Monday, reducing meat consumption in order to help prevent disease and increase environmental sustainability. In association with the Johns Hopkins School of Public Health, MeatlessMonday.com is a valuable resource for meatless recipes, articles, and tips.