LOADED BAKED POTATO
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Provided by 14 Hands Winery
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
- Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
- Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
- When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
- Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
- Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g
LOADED BAKED POTATO ROUNDS
I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. -Amanda Digges, South Windsor, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes. , Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 92mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
LOW-FAT LOADED BAKED POTATO
Make and share this Low-Fat Loaded Baked Potato recipe from Food.com.
Provided by Stefanie828
Categories Potato
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Rinse potatoes and pat dry. Slice into 1/2 inch thick rounds.
- 3. Spray glass baking pan with nonstick cooking spray.
- 4. Place potatoes in baking pan and spray with I Can't Believe It's Not Butter until all potato rounds are evenly covered. Salt and pepper to taste.
- 5. Bake uncovered for 1 hour.
- 6. Approximately 5 minutes before it's time to take it out of the oven, spread the sour cream over the potatoes and all of the cheddar cheese. This will allow the cheese and sour cream to melt together making a great flavor. Enjoy!
Nutrition Facts : Calories 143.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.8, Sodium 15.7, Carbohydrate 28.6, Fiber 3.5, Sugar 1.3, Protein 3.7
LOW FAT POTATO SKINS
I searched here and there wasn't anything like what I was looking for. I used the insides of the potatoes to make Miller's Recipe #17415...just mix potatoes with chicken broth and salt and pepper.
Provided by mydesigirl
Categories Potato
Time 1h45m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Wash potatoes and wrap them each in foil.
- Bake on 425°F for 1-1 1/2-until they feel soft.
- Cool a bit so they can be handled and then cut in half long ways.
- Scoop out the insides leaving just a bit of potato.
- Spray potatoes inside and out with Pam and put back into 425°F oven for 10 minutes or until a little crisp.
- Divide cheese and bacon bits evenly and fill the skins.
- Place back into oven for about 8 minutes or until cheese melts.
- When all cooked add what ever garnish that you would like and share!
Nutrition Facts : Calories 81.3, Fat 1.3, SaturatedFat 0.4, Cholesterol 3.2, Sodium 72.8, Carbohydrate 14.9, Fiber 1.9, Sugar 0.7, Protein 2.8
LOW-FAT LOADED BAKED POTATO SOUP
A version of Baked Potato Soup to cut out some of the fat and calories. Comfort food and crock pot easy!
Provided by Caroline Cooks
Categories Potato
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in a slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
- Remove 1 cup of mixture and mash potatoes; return to cooker.
- Add Half and Half, cheese, and chives; mix well.
- Heat thoroughly.
- To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
LOW-FAT TWICE BAKED POTATOES
Make and share this Low-Fat Twice Baked Potatoes recipe from Food.com.
Provided by Soon2BeRN
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes and dry.
- Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
- Preheat oven to 350.
- Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
- In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
- Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.
Nutrition Facts : Calories 105.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 44.5, Carbohydrate 15.3, Fiber 1.2, Sugar 1.6, Protein 2.1
LOW FAT TWICE BAKED POTATOES
Make and share this Low Fat Twice Baked Potatoes recipe from Food.com.
Provided by Richard-NYC
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut baked potato in half lenghtwise and scoop out flesh--leaving a 1/4 in border.
- Mash potato with all ingredients except paprika until smooth and creamy.
- Spoon mixture into reserved potato skins.
- Sprinkle with paprika.
- Bake at 350 about 25 minutes until hot and golden brown on top.
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- While the potatoes are cooking add all the remaining ingredients to a bowl and toss together until combined. When the potatoes are done cooking split them open with a knife and spoon the cottage cheese mixture evenly over the top of each one.
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