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Makeover Twice-Baked Potatoes Recipe

Makeover Twice-Baked Potatoes Recipe photo by Taste of Home

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A slimmed-downed version of this classic by using substituting 1% milk, turkey bacon and reduced-fat cheddar cheese. Try this version and see if you family can tell difference.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Makeover Twice-Baked Potatoes Recipe

Prep: 1-1/4 hours + cooling Bake: 30 min.

Yield: 6 Servings

75 30 105

Ingredients

6 large baking potatoes
2 tablespoons butter, softened
1 cup 1% milk
1/4 pound turkey bacon (about 9 slices), diced and cooked
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
2 tablespoons minced chives
1/2 teaspoon salt
Dash pepper

Directions

Bake the potatoes at 375° 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 large bowl, mash the pulp with butter. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells.
Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Analysis: One potato equals 298 calories, 10 g fat (5 g saturated fat), 37 mg cholesterol, 717 mg sodium, 36 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Originally published as Makeover Twice-Baked Potatoes in Light & Tasty February/March 2001, p48

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Makeover Twice-Baked Potatoes

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Reviewed on Nov. 23, 2012 by tratuttle

Thanksgiving guests approved! Excellent dish.

Reviewed on Jul. 06, 2012 by ConnieK

Very tasty. I bake the potatoes ahead of time (or make extra when baking others) and put them in the refrigerator until ready to use. They are easier to handle that way. Leftovers store well in the refrigerator and could probably be frozen if you wanted to do that.