|Low Fat Twice Baked Potatoes|
He didn't want bacon, so we omitted that. We forgot to add the green onions, so these look plain, but he loved them. We weren't sure they would come out because we only have Silk Vanilla Milk but it actually made the mashed potatoes good and interesting.
When we first read the recipe, it sounded like a lot of work, but once you start making them, they really are simple. We chose the microwave/baking version to save time.
Prep/Cook Time: 35-38 minutes
2 russet potatoes (scrubbed and dried)
1/4 c. fat free sour cream
1/4 c. Silk Vanilla milk or regular non-fat milk
1 T. butter, softened
1/2 T. non-fat half-and-half
shredded fat free cheddar cheese (or whichever type you like)
Can add bacon bits (we usually bake our bacon)
salt and pepper to taste
Rub cleaned potatoes with olive oil (not soaking) then sprinkle with kosher salt. Place potatoes on a microwavable plate and cook in microwave for 10 minutes on high. Finish off potatoes in the oven at 400 degrees Fahrenheit for another 10 minutes or until potatoes are cooked. Allow potatoes to cool to the touch. We cut our potatoes in half once they cooled, then scooped out potato leaving approximately 1/4" left in the potato skin. Place scooped out potato into a bowl, add sour cream, milk, butter, and cream, then mash potatoes. Season with salt and pepper. Scoop mashed potato mix into potato skins, sprinkle fat free cheese on potatoes and bake for an additional 15-18 minutes at 350 degrees Fahrenheit.