Low Fat Twice Baked Potatoes Recipes

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
• Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
• Bake in oven until filling is hot and cheese is melted, about 15 minutes.

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.

LOW-FAT TWICE-BAKED POTATOES

Steps:

• Heat oven to 450 degrees. Bake potatoes until tender, 50 to 60 minutes. Make a cut lengthwise along top of each about four inches long. Using a melon baller, remove flesh of each potato; transfer to medium bowl. Reserve skins. Pass potatoes through a ricer or food mill into a medium bowl.
• Heat oil in a nonstick skillet over medium-low heat. Add garlic and shallots; saute, stirring frequently, 6 to 8 minutes. Stir half the garlic and shallots into riced potatoes. Set remaining half aside in skillet.
• In a food processor, puree ricotta until smooth; mix into riced potatoes along with milk, 1 teaspoon salt, and 1/8 teaspoon pepper. Fill potato skins with cheese-and-potato mixture until brimming over edges. Transfer to baking sheet; place in oven until heated through, about 15 minutes.
• Return remaining garlic and shallots to medium heat. Add tomatoes, remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, tossing until tomatoes are warm, about 3 minutes. Stir in 1/2 tablespoon marjoram; cook 1 minute. Spoon 3 tablespoons tomato mixture over each potato; garnish with remaining 1/2 tablespoon marjoram.

LOW FAT TWICE BAKED POTATOES

Steps:

• Cut baked potato in half lenghtwise and scoop out flesh--leaving a 1/4 in border.
• Mash potato with all ingredients except paprika until smooth and creamy.
• Spoon mixture into reserved potato skins.
• Sprinkle with paprika.
• Bake at 350 about 25 minutes until hot and golden brown on top.

LOW-FAT TWICE BAKED POTATOES

Steps:

• Scrub potatoes and dry.
• Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
• Preheat oven to 350.
• Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
• In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
• Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.