Twice Baked Potatoes
Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes
This is a lower calorie version, but still high in carbs. We use reduced fat buttermilk (if you haven't tried it you should) and a small amount of bacon and cheese for lower fat and calories, they are still delicious. For vegetarian, use Vegetarian Bacon Strip products such as Morningstar. Four potatoes makes 6 servings because you discard 2 of the halves and overstuff the other 6. You could also stuff them with cooked and mashed cauliflower to lower the carbs and calories further.
4 potato(es), russet
3/4 cup buttermilk, low fat
1 1/2 cups cheese, cheddar, low fat, shredded
4 green onion(s)
3 slices bacon, reduced sodium (for Vegetarian use a veggie bacon product)
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
Preheat oven to 450 degrees. Wash potatoes and prick tops three or four times with fork. Place in center of oven and bake for approximately 50 minutes until soft. Remove from oven and cool for 5 minutes. Place bacon between 2 layers of paper towels. Place bacon in microwave and cook until crisp (about 2 to 3 minutes). Cut potatoes in half lengthwise. Carefully scoop out the inner part of potato (pulp) using a spoon,leaving about one quarter inch of potato around the skin. Place potato pulp in a mixing bowl. Add buttermilk, salt and pepper and mash with a hand mixer or potato masher. Stir in cheese, crumbled bacon and chopped onions. You will only be filling 6 potato halves so you may discard the remaining two. Divide potato filling among the remaining 6 potato halves. Top with remaining cheese and place on a baking sheet. Bake at 450 degrees for 10 to 15 minutes until heated through and cheese is melted.
Per Serving About: 200 calories, 4 g fat, 2.5 g saturated fat, 0 g trans fat, 12 g protein, 28 g carbohydrates, 2 g dietary fiber, 440 mg sodium; WW Points Plus value 5