Wednesday, November 14, 2012

Twice-Baked Potatoes with Greek Yogurt

Thanksgiving is about a week ago and the meal planning is well underway.  One of my family's traditional foods served at the holidays are baked potatoes.  The recipe name says it all - these are potatoes that are literally cooked twice.   Unfortunately the traditional recipe is loaded with sour cream, butter, and cheese - lots of high calorie foods.  I have made this family recipe a bit more healthy for you!

To start the potatoes are cooked like a baked potato.

After they have been cooked once they are split in half.

And hollowed out.

The best part is when the flesh (insides) are mixed with other delicious ingredients.  To make this recipe a bit more healthy I substituted Greek yogurt for sour cream and used a light butter spread to replace the butter. Both ingredients offer the same creamy flavoring as the ingredients they replaced.

The new mixture is put back in to the original shell.

Toppings are added.

And they are cooked again!


4 potatoes
2/3 cup plain fat free Greek yogurt
2/3 cup low fat cheddar cheese
2/3 cup low fat milk
2 tablespoon + 2 teaspoon Smart Balance light
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: Green onions, turkey bacon, additional salt or pepper

1.     Preheat oven to 350 degrees Fahrenheit
2.     Bake potatoes for about one hour or until soft
3.     Let cool for about 10-15 minutes; slice potatoes in half lengthwise and scoop the flesh into a large bowl (optional: salt potato skins)
4.     In large bowl add greek yogurt, ½ of cheese, milk, Smart Balance, salt, and pepper; mix with hand mixer until creamy
5.     Spoon mixture into potato skins; top with remaining cheese and optional ingredients
6.     Bake for another 15-17 minutes or until cheese is slightly browned

Serving size: 1 potato half • Servings: 8 • Calories: 133.0 kcal • Protein: 7.1 g  •  Sodium: 310.1 g • Carbs: 20.1 g • Fat: 2.7 g • Fiber: 1.9 g • Sugar: 2.7g

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