Low Fat Baked Potato with Cheese and Bacon
Satisfy your comfort food cravings with this healthier twist on a classic favorite—Low Fat Baked Potato with Cheese and Bacon! Made with fluffy baked russet potatoes, crispy turkey bacon, melted reduced-fat cheddar cheese, and a dollop of creamy non-fat Greek yogurt, this dish is light on calories but full of indulgent flavor. A sprinkle of fresh chives adds a pop of color and freshness, while a touch of olive oil spray ensures perfectly crisp potato skins. Ideal as a wholesome weeknight dinner or a hearty side dish, this recipe proves that you don’t have to sacrifice taste to enjoy a lighter version of a timeless comfort food. Ready in just over an hour, this dish combines simplicity with satisfaction, making it a must-try for any balanced meal plan. Keywords: low fat baked potato, reduced-fat cheese, turkey bacon, healthy comfort food, easy dinner idea.
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Recipe Information
Ingredients
- 4 whole large russet potatoes
- 4 slices turkey bacon
- 0.5 cup reduced-fat shredded cheddar cheese
- 0.5 cup non-fat Greek yogurt
- 2 tablespoons chopped chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- olive oil spray
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly under running water and pat them dry with paper towels.
Pierce each potato several times with a fork to allow steam to escape during baking.
Lightly spray each potato with olive oil spray and sprinkle with half the salt.
Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until the skin is crisp and the potatoes are tender when pierced with a fork.
While the potatoes are baking, cook the turkey bacon in a skillet over medium heat until crisp. Once cooked, remove from the skillet and place on a paper towel-lined plate to drain. Chop the bacon into small pieces.
When the potatoes are done baking, remove them from the oven and let them cool slightly for a few minutes.
Using a sharp knife, cut a slit lengthwise into the top of each potato, being careful not to cut all the way through.
Gently squeeze the ends of each potato to open them up slightly, creating a pocket.
Fluff the insides of each potato with a fork, then add a tablespoon of non-fat Greek yogurt to each.
Sprinkle the remaining salt and the black pepper evenly across all the potatoes.
Add 2 tablespoons of reduced-fat shredded cheddar cheese to each potato, allowing it to melt from the heat of the potatoes.
Evenly distribute the chopped turkey bacon across the potatoes.
Garnish each potato with chopped chives.
Serve immediately while warm and enjoy your low-fat baked potato with cheese and bacon!
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 11.1 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 651 mg | 50% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4210 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.
