Low Fat Twice Baked Potatoes Recipes

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

LOW-FAT TWICE BAKED POTATOES

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.

LOW-FAT TWICE-BAKED POTATOES

Steps:

• Heat oven to 450 degrees. Bake potatoes until tender, 50 to 60 minutes. Make a cut lengthwise along top of each about four inches long. Using a melon baller, remove flesh of each potato; transfer to medium bowl. Reserve skins. Pass potatoes through a ricer or food mill into a medium bowl.
• Heat oil in a nonstick skillet over medium-low heat. Add garlic and shallots; saute, stirring frequently, 6 to 8 minutes. Stir half the garlic and shallots into riced potatoes. Set remaining half aside in skillet.
• In a food processor, puree ricotta until smooth; mix into riced potatoes along with milk, 1 teaspoon salt, and 1/8 teaspoon pepper. Fill potato skins with cheese-and-potato mixture until brimming over edges. Transfer to baking sheet; place in oven until heated through, about 15 minutes.
• Return remaining garlic and shallots to medium heat. Add tomatoes, remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, tossing until tomatoes are warm, about 3 minutes. Stir in 1/2 tablespoon marjoram; cook 1 minute. Spoon 3 tablespoons tomato mixture over each potato; garnish with remaining 1/2 tablespoon marjoram.

LOW FAT TWICE BAKED POTATOES

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.

LOW CALORIE TWICE BAKED POTATOES

Steps:

• Microwave the potato till tender, about 7-10 minutes.
• Slice in half lengthwise.
• Scoop out the inside, leaving only an inch or so and the skin.
• Mash and mix the middle of the potato with the ranch dressing.
• Spoon it back into the shells.
• If you have to have the cheese and bacon, sprinkle on top and microwave till the cheese is melted.

LOW-FAT TWICE BAKED POTATOES

Steps:

• Wrap potatoes in foil & bake at 375°F for 45 minutes. Turn over & bake another 45 minutes. Do not squeeze--use fork to test for doneness.
• Remove from oven and cool 10 minutes.
• Hold with towel (potatoes will still be hot), and slice top off each potato.
• Scoop out insides and place in large bowl.
• Add kosher salt and pepper, mash with potato masher.
• Add sour cream, margarine, bacon, half and half, & cheese.
• Return mixture to potato shells.
• When ready to serve, re-bake at 425°F for 20 to 25 minutes until golden brown.
• Remove from oven, sprinkle with flaked salt, & serve.