Twice-Baked Potatoes with the Works
 
 
Recipe from Up Your Veggies: Flexitarian Recipes for the Whole Family by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
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Recipe type: Side
Ingredients
  • 3 russet potatoes (about 3 lbs/1.5 kg total)
  • Nonstick cooking spray
  • 3 slices turkey bacon or bacon
  • 1⁄2 cup (125 mL) shredded reduced-fat Mexican-style cheese blend
  • 1⁄2 cup (125 mL) low-fat milk
  • 1⁄4 cup (60 mL) reduced-fat sour cream
  • 2 tbsp (30 mL) unsalted butter, softened
  • 1⁄4 tsp (1 mL) salt
  • 1⁄8 tsp (0.5 mL) ground black pepper
  • 2 tbsp (30 mL) chives, cut into 1⁄2-inch (1 cm) pieces (optional)
Instructions
  1. Rimmed baking sheet, lined with parchment paper or a silicone mat.
  2. Preheat the oven to 425°F (220°C).
  3. Using a fork, poke several holes in each potato. Place on the prepared baking sheet and bake in the preheated oven until tender, about 1 hour. Remove from the oven and let cool slightly, reserving baking sheet. Do not turn off the oven.
  4. Meanwhile, coat a large skillet with cooking spray. Heat over medium heat until hot. Add the turkey bacon and cook, turning occasionally, until crispy, 8 to 10 minutes. Remove the bacon from the skillet and place on a cutting board; chop finely.
  5. Once the potatoes are cool enough to handle, slice them in half lengthwise. Without tearing the skin, gently scoop out the flesh and place in a medium bowl. Add the bacon pieces, Mexican cheese blend, milk, sour cream, butter, salt and pepper. Using a potato masher, mash until combined.
  6. Place the potato skins back on the prepared baking sheet. Spoon the potato mixture evenly into the skins.
  7. Return to the oven until warmed through, about 20 minutes. Sprinkle chives evenly overtop (if using) and serve immediately.
Nutrition Information
Serving size: 1 half Calories: 334 Fat: 10g Saturated fat: 5g Carbohydrates: 50g Sugar: 5g Sodium: 379mg Fiber: 5g Protein: 11g Cholesterol: 38mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/twice-baked-potatoes-with-the-works/