|Twice Baked Potato, Orange Sections, Spinach Salad|
I've lamented before that I just don't like potatoes reheated. They just don't have their normal pizzazz. There are some exceptions, though, and twice baked potatoes are definitely that for me! Now, I prefer them reheated in the oven, but they do just fine in the microwave. They are also ridiculously easy to make, but everyone gets excited when you bring them to a cook-out.
I'm giving you my recipe for a lightened version of this classic, which makes about 8 of the serving you see above. Feel free to play around with it, or use full fat versions of allt he ingredients. I took some to a potluck tonight, and had this little leftover for lunch today with some spinach salad leftovers and orange sections. Yum!
Lighter Twice Baked Potatoes
4 small baking potatoes (Should be no longer than your hand)
4 strips turkey bacon
1/4 cup light sour cream
1/4 cup shredded, low fat cheddar cheese
2 T sliced green onions
1 T butter or butter substitute
1-3 t hot sauce, optional (but seriously, does wonders for the flavor!)
1 t garlic powder
salt and pepper to taste
Scrub potatoes well and pat dry. Pierce skin of potatoes with the tip of a sharp knife in several places, and sprinkle with salt if desired. Bake directly on the oven rack at 500F for about 1 hour. Remove from oven and slice in half, lengthwise (be sure to use an oven mit or towel to protect your hands!) Scoop out the baked potato goodness from the shells and place into a large bowl. Add in remaining ingredients (reserving some cheese or green onion if you'd like to sprinkle those on top, optional). Beat together ingredients with a hand mixer or fork until well blended (I prefer to use my stand mixer so the potatoes are nice and fluffy). Spoon potato mixture back into skins evenly. Sprinkle on any cheese or green onion you've reserved. Potatoes and filling should still be very warm at this point. Return to the oven and bake at 500F for 10 minutes, or until tops are just barely browned. Serve immediately.
You can make these ahead of time. Proceed through all steps until the second baking - let potatoes cool, and then wrap them tightly with cling wrap and freeze or refridgerate them. When ready to cook, thaw if necessary and allow to sit on the counter for about 15 minutes til room temperature. Bake at 350F for 15-20 minutes, or until hot throughout. Pin It Now!