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Twice Baked Potatoes


Serves: 6

Prep Time: 15 minutes

Cooking Time: 1 hour 10 minutes

Difficulty: Easy

Comments

Everyone will love these. We use low fat buttermilk (if you haven't tried it you should) and a small amount of bacon and low fat 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 skins and overstuff the other 6.

Ingredients

4 potato(es), russet

1/2 cup buttermilk, low fat

1 cups cheese, cheddar, sharp, reduced fat, shredded

3 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

Preparation

Preheat oven to 425 degrees. Wash potatoes and prick tops three or four times with fork. Place in center of oven and bake for approximately 1 hour until soft. Remove from oven and cool for 5 minutes. Cook bacon between 2 layers of paper towels and in microwave 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. Divide potato filling among 6 potato halves and discard the other two. 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.

Nutrition

Per Serving About: 190 calories, 6 g fat, 3 g saturated fat, 0 g trans fat, 15 mg cholesterol, 10 g protein, 28 g carbohydrates, 2 g dietary fiber, 420 mg sodium, Exchanges: 1.5 starch, 1 med fat meat, Carb Choices: 2


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