Ww 3 Points Twice Baked Bacon Cheddar Potatoes
Indulge in a guilt-free comfort food classic with these WW 3 Points Twice Baked Bacon Cheddar Potatoes! Perfectly baked russet potatoes are scooped, mashed with velvety fat-free Greek yogurt, and blended with a flavorful combination of reduced-fat cheddar cheese, crumbled turkey bacon, and a hint of garlic. This low-calorie, high-protein twist on a beloved side dish is topped with melted cheese, a touch of green onion, and baked to bubbly perfection. Ready in just over an hour, these satisfying and savory spuds are ideal for weight watchers or anyone seeking a lighter yet indulgent meal option. Serve them as a main dish or a crowd-pleasing side—either way, they're sure to impress!
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Recipe Information
Ingredients
- 4 pieces medium russet potatoes
- 0.5 cup fat-free plain Greek yogurt
- 0.5 cup reduced-fat cheddar cheese, shredded
- 3 slices cooked turkey bacon, crumbled
- 2 pieces green onions, thinly sliced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 spray olive oil cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry the potatoes thoroughly. Use a fork to pierce each potato a few times to allow steam to escape during baking.
Place the potatoes on the prepared baking sheet and spray lightly with olive oil cooking spray. Bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool for 10 minutes, or until they are cool enough to handle comfortably.
Slice each potato lengthwise and scoop out the flesh, leaving about 1/4 inch of potato around the edges to maintain structure. Place the scooped-out potato flesh into a large mixing bowl.
To the bowl with the potato flesh, add the fat-free plain Greek yogurt, 1/4 cup of the reduced-fat cheddar cheese, crumbled turkey bacon, garlic powder, salt, and black pepper. Mash the mixture until smooth and well combined.
Gently spoon the mashed potato mixture back into the potato skins, distributing the mixture evenly between all potato halves.
Place the stuffed potato halves back onto the baking sheet. Top each with the remaining shredded cheddar cheese.
Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with sliced green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 13.3 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 664 mg | 51% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 5148 mg | 110% | |
*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.
