Zutaten für Ultimate Twice Baked Potatoes
- Baking Potatoes
- 4 slices bacon
- Light Sour Cream
- 2% Low Fat Milk
- 2 tablespoons light margarine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Low Fat Cheddar Cheese
- 1/2 cup chopped green onions
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Zubereitung von Ultimate Twice Baked Potatoes
- Preheat oven to 350°F (175°C).
- Wash and pierce 4 large russet potatoes several times with a fork. Wrap each potato individually in foil.
- Bake in the preheated oven for 1 hour and 15 minutes, or until easily pierced with a fork.
- While potatoes bake, cook 4 slices bacon in a large skillet over medium-high heat until crispy. Remove bacon and crumble; set aside.
- Once potatoes are cooked, remove from oven and let cool for 10 minutes.
- Carefully slice potatoes in half lengthwise. Using a spoon, scoop out the potato flesh into a large bowl, leaving about 1/4-inch of potato in the skins.
- Add 1/2 cup light sour cream, 1/4 cup milk, 2 tablespoons light margarine, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 cup shredded cheddar cheese, and 1/4 cup chopped green onions to the bowl with the potato flesh.
- Using a hand mixer, beat until the mixture is light, fluffy, and creamy.
- Spoon the potato mixture back into the potato skins.
- Top each potato with the remaining shredded cheese, crumbled bacon, and remaining green onions.
- Bake for an additional 15-20 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
24g
Carbs
6g
