Low Fat Loaded Baked Potato
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 408.4
- Total Fat: 9.9 g
- Cholesterol: 57.5 mg
- Sodium: 1,417.4 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 4.8 g
- Protein: 20.4 g
View full nutritional breakdown of Low Fat Loaded Baked Potato calories by ingredient
Introduction
Low Fat Loaded Baked Potato Low Fat Loaded Baked PotatoNumber of Servings: 8
Ingredients
-
8 Potato, Russet (raw, uncooked)
1 pkg Jenny O Extra Lean Turkey Bacon
1 jar Lighthouse OPA Greek Yogurt Ranch Dressing
2 cup Finely Shredded Sharp Cheddar Cheese
Canola Oil Non-stick Spray
1 tbsp Salt
1 tbsp Pepper, black
3 tbsp chives, dried
Directions
Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat the oven to 425ºF while you're preparing the potatoes.
Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.
Rub the potatoes with olive oil. Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine.
Season the potatoes. Generously sprinkle the potatoes on all sides with salt and pepper.
Prick all over with a fork. Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
Bake the potatoes. You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on an aluminum foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.
While potatoes are cooking , Chop Bacon into an almost crumble texture, then fry in a skillet until lightly browned.
Once Potatoes are fully cooked slice them open and top with bacon, ranch dressing, cheese and chives.
enjoy them right away or package them into Tupperware to enjoy as an easy meal or side dish
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user BECCYLEVOIR.
Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.
Rub the potatoes with olive oil. Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine.
Season the potatoes. Generously sprinkle the potatoes on all sides with salt and pepper.
Prick all over with a fork. Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
Bake the potatoes. You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on an aluminum foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.
While potatoes are cooking , Chop Bacon into an almost crumble texture, then fry in a skillet until lightly browned.
Once Potatoes are fully cooked slice them open and top with bacon, ranch dressing, cheese and chives.
enjoy them right away or package them into Tupperware to enjoy as an easy meal or side dish
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user BECCYLEVOIR.
