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Bacon Twice-Baked Potatoes (2)

Source of Recipe

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Bacon Twice-Baked Potatoes (2)

Cooking for 2 Spring 2007
Not yet rated
Prep: 15 min. Bake: 1 hour 20 min.
MAKES: 2 servings

This versatile classic from Debbie Jones of California, Maryland has a rich filling enhanced with onions and chives. “These scrumptious potatoes can be the main course, or a side. Either way, they‘re tasty!“

Ingredients:
• 2 medium baking potatoes
• 2 tablespoons reduced-fat butter
• 1/4 cup fat-free milk
• 1 bacon strip, cooked and crumbled
• 1 tablespoon finely chopped onion
• 1 teaspoon minced chives
• 1/4 teaspoon salt
• Dash pepper
• 1/2 cup shredded reduced-fat cheddar cheese, divided

Directions:
1. Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.

2. In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese.

3. Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

1 potato equals 329 calories, 14 g fat (9 g saturated fat), 43 mg cholesterol, 624 mg sodium, 41 g carbohydrate, 4 g fiber, 14 g protein.