30 Jan Twice-Baked Potatoes with the Works
Twice-Baked Potatoes with the Works
By: Toby Amidor
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 type: Side
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.
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
- Rimmed baking sheet, lined with parchment paper or a silicone mat.
- Preheat the oven to 425°F (220°C).
- 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.
- 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.
- 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.
- Place the potato skins back on the prepared baking sheet. Spoon the potato mixture evenly into the skins.
- Return to the oven until warmed through, about 20 minutes. Sprinkle chives evenly overtop (if using) and serve immediately.
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