Somethingdifferenthealthiertotopyourbakedpotatoes Food

THE BAKED POTATO

The Baked Potato image

Provided by Alton Brown

Time 1h10m

Yield 1 potato per person

Number Of Ingredients 4

Ingredients

1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

Steps:

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

Healthier Ultimate Twice-Baked Potatoes image

I love these in a restaurant so when I make them at home I try to make them a little healthier.

Provided by MakeItHealthy

Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

4 large baking potatoes
8 slices bacon
1 cup light sour cream
½ cup nonfat milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup shredded Cheddar cheese
4 green onions, sliced
½ cup shredded Cheddar cheese
4 green onions, sliced

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.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 35.8 g, Cholesterol 37 mg, Fat 12.3 g, Fiber 4.5 g, Protein 12.3 g, SaturatedFat 6.6 g, Sodium 476.2 mg, Sugar 2.7 g

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