Twice Baked Potatoes

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When we think of comfort food, we think of this popular potato recipe served at Green Mountain at Fox Run. Serve it for lunch or dinner along with a salad or other favorite veggie. Oh, and did we say – it’s pretty low cost, too!

 

(Makes 4 servings)

4 small baking potatoes
1/2 cup fat-free or lowfat cottage cheese (4 ounces)
¼ cup fat-free (skim) milk
2 tablespoons finely chopped onion
2 tablespoons chopped fresh chives
2 cloves garlic, finely chopped, if desired
¼ teaspoon paprika
½ teaspoon ground white pepper
Dash of salt
Dash of pepper
1/2 cup shredded part-skim mozzarella cheese (4 ounces)
2 tablespoons chopped cooked bacon, if desired

Heat oven to 450°. Bake potatoes 35 to 40 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice lengthwise from the top of each potato; scoop out inside into large bowl, leaving a thin shell. Set shells aside.

Mash potato until no lumps remain. Mix in remaining ingredients except salt, pepper, cheese and bacon; beat until fluffy. Stir in salt and pepper to taste. Fill shells with potato mixture; sprinkle with cheese. Place filled shells on ungreased cookie sheet and bake 10 to 12 minutes or until hot. Garnish with bacon and serve immediately.

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