When she gets home from her walk , if it fits with her food plan, she should try this recipe from Bette Hagman's " The Gluten Free Gourmet Cooks Comfort Foods."
I'm not sure if it will fit in with a lot of people's plan. I'll give you the stats on it. But, It does with mine, works well as low GL because of combo of high proteins with the carbs. and of course it is gluten free. I divided my potato into 4 servings and froze 3 of them. My DH loved it and scarfed every bite down. I relished mine, eyes closed. Yum, Yum! And NO butter in it. Imagine me enjoying 1/4 th of a potato as my dinner without butter, or meat, but as my main dish!
Stats: Calories: 440, Fat 29g, Carbohydrates 30g, Protein 16g
4 baking size russet potatoes 3/4 cup shredded cheddar cheese
1/4 cup mayonnaise 1 cup crabmeat (canned okay)
1/2 cup whipped cream cheese extra parmesan or cheddar
( chive and onion, etc.) cheese for sprinkling top
1/3 cup green onions, thinly sliced
2 tbsp. light cream or nondairy substitute
preheat oven to 400 degrees
Clean and prick the potatoes and bake for 55 minutes or until very tender and soft when squeezed. Remove from oven and let cool enough to handle.
Cut the potatoes in half lengthwise and scoop out the insides, leaving a 1/4 " shell. Place the pulp in a mixing bowl and beat with a mixer until soft and fluffy. Stir in the mayonnaise, cream cheese, onions, and as much of the light cream as needed to make the potato mixture soft for filling. Using a spoon, gently blend in the cheddar cheese and crabmeat.
Scoop the mixture into the shells, dividing evenly.( the tops will be rounded.) If desired, top with a bit of extra cheese ( I topped mine with the parmesan). Place the stuffed potatoes on a baking sheet and return to oven for 20-25 minutes or until heated thru and cheese melted on top. Makes four servings.