Low Fat Twice Baked Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1 lb. Russet PotatoOlive Oil (optional, not included in nutritional info)Sea Salt (optional, not included in nutritional info)Garlic Salt (optional, not included in nutritional info)Onion Powder (optional, not included in nutritional info) 1/4 C. Sour Cream1/2 C. Reduced Fat Mozzarella Cheese1 T Hormel 50% Less Fat Real Bacon Pieces1 C. Broccoli Florets and Cauliflower Pieces2 T Green Onion, finely chopped
Wash potato, poke 5-6 holes around it to let out steam, and coat in small amount of olive oil and sea salt.
Bake potato in a 350 F oven for 1-1.5 hours. If cooking a smaller potato, lessen time to 45 minutes to one hour.
Place directly on middle oven rack with a cookie sheet lined with foil on the bottom rack to catch any drippings.
When potato is crisp on the outside and soft in the middle, cut in half lengthwise (they will be very hot, be careful) and let sit for 10 minutes to cool.
While potato is cooling, combine desired spices to taste, sour cream, 1/4 C mozzarella, bacon, broccoli and cauliflower, and green onion.
When potatoes have cooled to a manageable temperature remove the soft insides from the skin. Set skins aside.
Gently mash the soft insides in a medium sized bowl. I prefer mine chunky, but feel free to finely mash them if you like.
Combine potatoes with sour cream and veggie mix.
Scoop mixture into the set-aside skins. Top with the remainder of the cheese and additional green onion if desired and place on the cookie sheet.
Place back in the oven for an additional 15 minutes.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user THATS_LOVELY101.
Bake potato in a 350 F oven for 1-1.5 hours. If cooking a smaller potato, lessen time to 45 minutes to one hour.
Place directly on middle oven rack with a cookie sheet lined with foil on the bottom rack to catch any drippings.
When potato is crisp on the outside and soft in the middle, cut in half lengthwise (they will be very hot, be careful) and let sit for 10 minutes to cool.
While potato is cooling, combine desired spices to taste, sour cream, 1/4 C mozzarella, bacon, broccoli and cauliflower, and green onion.
When potatoes have cooled to a manageable temperature remove the soft insides from the skin. Set skins aside.
Gently mash the soft insides in a medium sized bowl. I prefer mine chunky, but feel free to finely mash them if you like.
Combine potatoes with sour cream and veggie mix.
Scoop mixture into the set-aside skins. Top with the remainder of the cheese and additional green onion if desired and place on the cookie sheet.
Place back in the oven for an additional 15 minutes.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user THATS_LOVELY101.
Nutritional Info Amount Per Serving
- Calories: 324.7
- Total Fat: 5.0 g
- Cholesterol: 12.5 mg
- Sodium: 319.1 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 4.6 g
- Protein: 15.6 g
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