March 12, 2012

Lightened-Up Twice Baked Potatoes

Twice Baked Potatoes are so good, but most the time, I can't justify all the extra fat and calories. That's why I came up with these.


I know these don't have a bunch of extra ingredients, in fact, I kept it very simple. 
They turned out delicious. Chives on top would have been good.

I used fat free half-n-half and fat free sour cream. The cheese is regular "sharp cheddar", 
because let's face it, reduced fat just does not compare, IMO. 
I also used some butter, but only a little.


Save the piece you cut from the top of the potato, sprinkle it with cheese and bake it with the other potatoes. It turns out crispy and cheesy. Kasidee, one of my grandbabies, chose to eat those instead of the potatoes.

Twice Baked Potatoes

5 large russet baking potatoes
Olive oil
Kosher salt
1/2 cup fat free sour cream
1/4-1/3 cup fat free half and half, depending on size of potatoes
2 tbsp of butter
3/4 cup cheddar cheese, grated and divided
Salt and pepper

Heat oven to 375*.

Clean and dry potatoes; brush with oil and sprinkle with salt. Pierce 2-3 times with a fork on each side. Bake directly on oven rack for 50-60 minutes or until tender. Remove from oven and cool.

Slice off one side of the potato. Don't throw it away. The slice will be the skin with a thin layer of potato covering. Think potato skin.

With a spoon, carefully remove the inside of the potato. Don't try to completely empty out the skin, leave about 1/4 inch layer of potato so they don't fall apart.

Using a potato masher, mash potato with sour cream, half and half, butter, 1/2 cup cheese, salt and pepper (taste for seasonings). Fill potato shells with the mixture and top both the potatoes and the reserved potato skins with additional cheese. Place on a baking sheet and bake for 20-25 minutes. Top with chives if desired.

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