Roasted, Baked, Mashed, Fried, there are so many delicious ways to prepare potatoes. The one that seems to get forgotten is my personal favorite, the twice-baked potato.
Though potatoes have a bad reputation, don’t let their white flesh fool you. Potatoes are a leading source of potassium in the American diet, and a great source of vitamin C and fiber. Most importantly, they are a vegetable well-accepted by kids. As a mom I can tell you, mealtime is much more enjoyable when the kids like what you serve.
As with any vegetable, it’s the preparation method that can make it or break it. Most twice-baked potato recipes exceed the recommendations of dietary fat per serving. And higher-fat means higher calorie. But that doesn’t mean you can’t enjoy this dish.
With just a few alterations, I turned the traditional recipe into a lower-calorie, lower-fat version that can fit into any calorie level.
- 2 Large (11-12 ounce) Potatoes
- 2 slices bacon, microwaved
- ¾ cup fat-free sour cream
- ½ cup non-fat milk
- ¼ cup shredded, reduced fat shedder cheese
- 1 tbsp. butter, salted
- 4 tbsp. fresh chives, chopped
Pre-heat oven to 375 degrees. Wrap 2 large (10-12 ounce potatoes) in aluminum foil. Bake in the oven at 375 degrees until done, ~1 ½ hours. Let cool completely. (I recommend baking the potatoes the day before and letting them cool in the refrigerator overnight.)
Reduce the oven temperature to 350 degrees.
Using a sharp knife, cut the potatoes in half lengthwise. Scrape out the inside of the potato, being careful not to tear the skin. Place the inside potato in a bowl. Lay the hollowed potato shell in a glass baking dish or sheet pan.
Melt the 1 tbsp. butter in the microwave then add it to the potato that was scooped out of the shell. Use a fork to mash the potatoes well. Add the fat-free sour cream and the milk. Add one piece of the crumbled bacon, 2 tbsp. chopped chives and 1/8 of the shredded cheese to the potato mixture. Continue mixing well.
Spoon the potato mixture into the potato shells, evenly distributing between the 4 shells. Once filled (they should be heaping with potato filling,) sprinkle the remaining cheddar cheese, chives and bacon on top of the filling.
Place in the oven and bake at 350 degrees for 20-25 minutes or until the cheese is bubbling and the tops are crispy. Top with a tbsp. of fat-free sour cream before serving.
Makes 4 (~6 ounce) twice-baked potatoes. Nutrition Facts: 1 (~6 ounce) twice baked potato= 250 calories; 6-gram fat, 3 grams saturated fat, 42 grams’ carbohydrates, 9 grams’ protein, 30% Daily Vitamin C, 10% daily iron, 20% calcium.
Nutrition Tip- for those on a lower-calorie meal plan, cut one twice-baked potato in half for a ~3 ounce serving.
*Nutrition CheckUp Meal Planning Program Count as: 3 CHO; 1 FAT; 1 PRO