Low Fat Twice Baked Potatoes Food

LOW-FAT TWICE BAKED POTATO CASSEROLE

Steps:

• Poke holes in potatoes with fork and microwave on high 10 minutes (or according to your microwave's directions) until done.
• et aside to cool.
• Cook bacon until crisp, then chop into small pieces.
• Preheat oven to 350G.
• Peel potatoes & cut into cubes (about 1").
• Place bacon & potatoes in large mixing bowl. Add coarse sea salt, sour cream, cheese, half & half, and parsley. Using wooden spoon, gently toss to coat potatoes & mix ingredients evenly.
• Spray 9x13" baking dish with non-stick cooking spray.
• Place potato mixture in baking dish. Cover with foil & bake 2-30 minutes.
• Sprinkle with flaked sea salt & serve.

LOW FAT TWICE BAKED POTATOES

Steps:

• Cut baked potato in half lenghtwise and scoop out flesh--leaving a 1/4 in border.
• Mash potato with all ingredients except paprika until smooth and creamy.
• Spoon mixture into reserved potato skins.
• Sprinkle with paprika.
• Bake at 350 about 25 minutes until hot and golden brown on top.

LOW-FAT TWICE-BAKED POTATOES

Steps:

• Heat oven to 450 degrees. Bake potatoes until tender, 50 to 60 minutes. Make a cut lengthwise along top of each about four inches long. Using a melon baller, remove flesh of each potato; transfer to medium bowl. Reserve skins. Pass potatoes through a ricer or food mill into a medium bowl.
• Heat oil in a nonstick skillet over medium-low heat. Add garlic and shallots; saute, stirring frequently, 6 to 8 minutes. Stir half the garlic and shallots into riced potatoes. Set remaining half aside in skillet.
• In a food processor, puree ricotta until smooth; mix into riced potatoes along with milk, 1 teaspoon salt, and 1/8 teaspoon pepper. Fill potato skins with cheese-and-potato mixture until brimming over edges. Transfer to baking sheet; place in oven until heated through, about 15 minutes.
• Return remaining garlic and shallots to medium heat. Add tomatoes, remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, tossing until tomatoes are warm, about 3 minutes. Stir in 1/2 tablespoon marjoram; cook 1 minute. Spoon 3 tablespoons tomato mixture over each potato; garnish with remaining 1/2 tablespoon marjoram.

LOW-FAT TWICE BAKED POTATOES

Steps:

• Scrub potatoes and dry.
• Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
• Preheat oven to 350.
• Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
• In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
• Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.

LOW-FAT TWICE BAKED POTATOES

Steps:

• Wrap potatoes in foil & bake at 375°F for 45 minutes. Turn over & bake another 45 minutes. Do not squeeze--use fork to test for doneness.
• Remove from oven and cool 10 minutes.
• Hold with towel (potatoes will still be hot), and slice top off each potato.
• Scoop out insides and place in large bowl.
• Add kosher salt and pepper, mash with potato masher.
• Add sour cream, margarine, bacon, half and half, & cheese.
• Return mixture to potato shells.
• When ready to serve, re-bake at 425°F for 20 to 25 minutes until golden brown.
• Remove from oven, sprinkle with flaked salt, & serve.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
• Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
• Bake in oven until filling is hot and cheese is melted, about 15 minutes.

LOW CALORIE TWICE BAKED POTATOES

Steps:

• Microwave the potato till tender, about 7-10 minutes.
• Slice in half lengthwise.
• Scoop out the inside, leaving only an inch or so and the skin.
• Mash and mix the middle of the potato with the ranch dressing.
• Spoon it back into the shells.
• If you have to have the cheese and bacon, sprinkle on top and microwave till the cheese is melted.

LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
• Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
• Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

TWICE-BAKED POTATOES FOR THE FREEZER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
• Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
• Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.