Best Light Twice Baked Potatoes Recipes

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

LIGHT TWICE-BAKED POTATOES RECIPE

Steps:

• Preheat oven to 425 degrees and rub the potatoes generously with olive oil. Sprinkle the exterior of each potato generously with kosher salt then place on a baking sheet. Poke each of the potatoes with a fork or paring knife and bake 50-60 minutes or until fork-tender. Remove potatoes from oven and set them aside until cool enough to handle.
• Once potatoes are cool enough to touch, slice each one in half horizontally. Beginning with the tops, remove the flesh from the skin and add the flesh to a medium-sized mixing bowl and discard the skins. For the bottoms of the potato, scoop out the very center portion of the flesh but make certain to leave at least a ¼" edge in all directions to support the filling. Add the scooped-out flesh to the bowl.
• Mash the potatoes in the bowl with a fork until no large chunks remain then add the yogurt, olive oil, dried basil and cheese and mix until smooth. (You can add a little more olive oil or yogurt if you find the filling to be a little too dry for your taste. Potatoes vary greatly in size, so you'll have to adjust to your liking.)
• Fold in the chopped tomato and season to taste with salt and pepper. Divide the filling between each of the potato boats, sprinkle with a little bit of extra cheese and return potatoes to oven. Bake an additional 15 minutes or just until the cheese and filling are nice and hot.

LIGHT TWICE-BAKED POTATOES

Steps:

• Heat oven to 400°F.
• Prick potatoes with fork to allow steam to escape. Bake 60-75 minutes or until fork tender. Reduce oven temperature to 375°F.
• Cut potatoes in half lengthwise; cool 15 minutes. Using spoon, scoop out inside of potatoes; place potato pulp into large bowl. Set potato shells aside.
• Add sour cream, Light Butter with Canola Oil, 2 tablespoons chives, 2 tablespoons bacon bits, salt and pepper to bowl with potato pulp. Beat at medium speed until smooth.
• Evenly pipe or fill shells with potato mixture; place onto ungreased baking sheet. Bake 15-20 minutes or until heated through. Top with additional bacon bits and chives, if desired.

LIGHT TWICE BAKED POTATO CASSEROLE

Steps:

• Heat oven to 425 and bake potatoes for 40-60 minutes or till tender, let cool.
• Peel potatoes and cut into 1 inch cubes.
• Mix potatoes, salt, pepper, garlic powder, onion powder and sour cream.
• Place half of potato mixture in a greased 13x9 baking dish.
• Sprinkle with half of the cheese, bacon and green onions.
• Repeat with second half of the potato mixture.
• Top with second half of cheese and bacon.
• Bake, uncovered at 350 for 25 minutes.
• Sprinkle with remaining green onions.

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
• Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
• Bake in oven until filling is hot and cheese is melted, about 15 minutes.

MAKEOVER TWICE-BAKED POTATOES

Steps:

• Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells., Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.