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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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork to allow steam to escape during cooking.
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.
Remove the potatoes from the oven and let them cool for 10 minutes, or until they are safe to handle.
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.
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.
Spoon the potato mixture back into the potato skins, dividing it evenly between them. Sprinkle the reserved cheddar cheese on top.
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.
Remove from the oven and garnish with additional chopped green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 13.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4234 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
