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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My family love these - its a guaranteed winner and the leftovers are great too! You can flavour them in any way you like. We alternate between a garlic version topped with paprika and a cheesy version that has cheese both inside and on top. Ingredients:
6 baking potatoes |
8 oz light cream cheese |
3 tbsp minced garlic or 1 tbsp minced garlic if making cheesy version |
1 cup low-fat or fat free sour cream or plain yogurt |
salt and pepper to taste |
1 1/2 cups low fat shredded cheddar cheese (for cheesy version), divided |
paprika (for garlic version) |
Directions:
1. Clean and bake the potatoes at 350 F until done, approximately 1 hour.
2. Slice a thin layer off the top of each potato and set aside - we put cheese and bacon bits on these as a snack.
3. Carefully scoop out the insides of each potato, leaving the skin intact. I hold the potato with an oven mitt while cutting and scooping because it is easier to do when the potatos are hot rather than letting them cool first.
4. Mash potato insides with cream cheese, garlic, salt, pepper, and sour cream or yogurt until creamy. Stir in 1 cup of cheese if making the cheesy version.
5. Spoon the potato mixture back into the skins, heaping each slightly.
6. Sprinkle with paprika or the remaining cheddar cheese.
7. Bake at 350 F for 30 minutes.
8. Serve hot.
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