Madeover Twice-Baked Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
|
A tasty lower fat/calorie version of twice-baked potatoes. I have also frozen these before baking. From Light and Tasty introductory issue. Ingredients:
6 large baking potatoes |
2 tablespoons butter or 2 tablespoons margarine |
1 cup 1% low-fat milk, may not need all of this |
1/4 lb turkey bacon, diced and cooked (about 9 slices) |
1 1/2 cups low-fat cheddar cheese, shredded and divided (about 6 ounces) |
2 tablespoons chives, minced |
1/2 teaspoon salt |
1 dash black pepper |
Directions:
1. Bake the potatoes at 375 degrees for 1 hour or until tender. Cool.
2. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
3. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt, and pepper. I have found that using the full cup of milk makes the mixture too runny. I usually start with a scant 1/2 cup and then add more if necessary.
4. Place on an ungreased baking sheet. Bake at 375 degrees for 25-30 minutes or until heated through.
5. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
|
|