Light Twice Baked Potatoes
Transform your weeknight sides with these Light Twice Baked Potatoes, a healthier twist on a classic comfort food favorite. Perfectly baked russet potatoes are scooped, mashed, and blended with creamy non-fat Greek yogurt, reduced-fat cheddar cheese, and a tantalizing mix of garlic and onion powders. Bits of crumbled turkey bacon and a pop of fresh green onions add irresistible flavor without piling on extra calories. Finished with a melty topping of cheese and baked to golden perfection, these stuffed potato skins offer all the indulgence with less guilt. Perfect for a family dinner or as a crowd-pleasing appetizer, this recipe is easy to prepare, ready in just over an hour, and sure to impress. Ideal for those seeking a lightened-up, yet satisfying, version of a classic twice-baked treat!
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Ingredients
- 4 pieces medium-sized russet potatoes
- 1 cup Greek yogurt (non-fat or low-fat)
- 0.5 cup reduced-fat shredded cheddar cheese
- 3 tablespoons chopped green onions
- 2 slices cooked turkey bacon, crumbled
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Scrub the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork to allow steam to escape during cooking.
Step 3
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 45-50 minutes, or until they are tender when pierced with a knife.
Step 4
Remove the potatoes from the oven and let them cool for 10 minutes, or until they are safe to handle.
Step 5
Slice each potato lengthwise and carefully scoop out the flesh into a mixing bowl, leaving about 1/4 inch of the potato shell intact. Place the hollowed-out potato skins on a baking sheet.
Step 6
Mash the potato flesh with a fork or potato masher. Stir in the Greek yogurt, shredded cheddar cheese (reserving a small amount for topping), green onions, turkey bacon, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
Step 7
Spoon the potato mixture back into the potato skins, dividing it evenly between them. Sprinkle the reserved cheddar cheese on top.
Step 8
Return the stuffed potatoes to the oven and bake for an additional 10-12 minutes, or until the tops are golden and the cheese is melted.
Step 9
Remove from the oven and garnish with additional chopped green onions if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1201.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1250.3 |
| Total Fat 36.7g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 68.0mg | 0% |
| Sodium 2067.2mg | 0% |
| Total Carbohydrate 163.4g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 13.4g | |
| Protein 56.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 669.6mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 4234.5mg | 0% |
Source of Calories