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Makeover Twice-Baked Potatoes Recipe
Makeover Twice-Baked Potatoes Recipe photo by Taste of Home

Makeover Twice-Baked Potatoes Recipe

Read Reviews (2)
4.33 2
Publisher Photo
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
TOTAL TIME: Prep: 1-1/4 hours + cooling Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 1-1/4 hours + cooling Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Makeover Twice-Baked Potatoes in Light & Tasty February/March 2001, p48

Nutritional Facts

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.

Reviews for Makeover Twice-Baked Potatoes(2)

AVERAGE RATING
   (3)
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4 Star
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MY REVIEW
Reviewed Nov. 23, 2012

Thanksgiving guests approved! Excellent dish.

MY REVIEW
Reviewed Jul. 6, 2012

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.

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