Low Fat Loaded Baked Potato Recipes

LOW-FAT SIMPLE TWICE BAKED POTATOES

Steps:

• Pre-heat oven to 375 degrees. Wrap 2 large (10-12 ounce potatoes) in aluminum foil. Bake in the oven at 375 degrees until done, ~1 ½ hours. Let cool completely. (I recommend baking the potatoes the day before and letting them cool in the refrigerator overnight.)
• Using a sharp knife, cut the potatoes in half lengthwise. Scrape out the inside of the potato, being careful not to tear the skin. Place the inside potato in a bowl. Lay the hollowed potato shell in a glass baking dish or sheet pan.
• Melt the 1 tbsp. butter in the microwave then add it to the potato that was scooped out of the shell. Use a fork to mash the potatoes well. Add the fat-free sour cream and the milk. Add one piece of the crumbled bacon, 2 tbsp. chopped chives and 1/8 of the shredded cheese to the potato mixture. Continue mixing well.
• Spoon the potato mixture into the potato shells, evenly distributing between the 4 shells. Once filled (they should be heaping with potato filling,) sprinkle the remaining cheddar cheese, chives and bacon on top of the filling.
• Place in the oven and bake at 350 degrees for 20-25 minutes or until the cheese is bubbling and the tops are crispy. Top with a tbsp. of fat-free sour cream before serving.

THE BEST BAKED POTATO RECIPE (LOW CALORIE!)

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
• Pierce the potatoes all over with a fork, and place on the baking sheet.
• Bake for 30 minutes.
• Remove from the oven and spray with olive oil. Sprinkle with salt and add back to the hot oven.
• Bake for an additional 20-30 minutes, until soft.
• Remove from the oven and serve with desired toppings. Or cool and use in meal prepping

LOADED SLOW-COOKER BAKED POTATOES

Steps:

• Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.
• In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
• Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.