Friday, February 12, 2010

Loaded twice baked potatoes

  • 1 medium idaho potato (Mine was 10.5 oz!)
  • 1.5 Wedges laughing cow cheese (any flavor)
  • 2 tbsp fat free shredded cheddar cheese
  • 1 slice turkey bacon, crumbled
  • 1 tbsp sour cream
  • 1 tbsp soy milk (or skim)
  • 2 tbsp chives
  • salt & pepper to taste
  1. Preheat oven to 400°.
  2. Poke a few holes in the potato with a fork.
  3. Place on a baking sheet & bake for 60 minutes or until tender (Mine took 1.5 hours). You can always do this step in the microwave too.
  4. Remove from oven and set aside until cool enough to handle, about 10 minutes.
  5. Reduce oven temperature to 375°.
  6. While the potato is baking, combine cheeses, turkey bacon and chives in a small mixing bowl.
  7. Cut the potato in half lengthwise.
  8. Using a spoon, gently scoop out the potato flesh of each half, leaving a 1/4-inch thick shell.
  9. Season shells with salt & pepper.
  10. Transfer the warm potato flesh to the cheese-bacon mixture.
  11. While warm, add milk and sour cream; whip by hand or with an electric mixture until smooth.
  12. Season with salt & pepper.
  13. Spoon whipped potato mixture back into the potato skin shells.
  14. If desired, top with additional cheddar cheese, and bake for additional 15 minutes to heat through.
Makes 2 servings

Calories 154
Fat 2g
Sat Fat 1g
Cholesterol 14mg
Sodium 340mg
Potassium 713 mg
Carbs 28g
Fiber 3g
Protein 9g

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