Recipe by GibbyLou
A tasty lower fat/calorie version of twice-baked potatoes. I have also frozen these before baking. From Light and Tasty introductory issue.
Top Review by AZPARZYCH
These are so good! Even better that they are a little healthier without a ton of butter and sour cream. I ended up using about 1/2 cup of milk for 3 potatoes and probably more cheese than the recipe calls for since I just threw a couple of pinches in. Were quick to make and I like that you can make them ahead of time before baking. Made for 2012 Spring PAC.
- 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 See How It's Made
- Bake the potatoes at 375 degrees for 1 hour or until tender. Cool.
- Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
- 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.
- Place on an ungreased baking sheet. Bake at 375 degrees for 25-30 minutes or until heated through.
- Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.