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Baby Twice-Baked Potatoes

Prep time 14 mins
Cook time 10 mins
Yield 8 servings (serving size: 1 potato)
These potatoes can be assembled one day ahead, refrigerated, and baked just before serving.

Ingredients

  • 8 small red potatoes (about 1 pound)
  • 2 green onions, finely chopped
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup fat-free milk
  • 2 bacon slices, cooked and crumbled
  • 1/2 cup (2 ounces) pre-shredded reduced-fat sharp Cheddar cheese
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 87
  • fat 2.6 g
  • satfat 1.4 g
  • protein 4.0 g
  • carbohydrate 12.0 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 230 mg
  • caloriesfromfat 27 %
  • fiber 1.1 g
  • calcium 63 mg

How to Make It

  1. Preheat oven to 350°.

  2. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 6 minutes or until tender. Let stand 5 minutes. Cut each potato in half; scoop out pulp, reserving shells. Combine potato pulp, onions, and remaining ingredients with a mixer at medium speed.

  3. Spoon potato mixture into shells. Place on a baking sheet; bake at 350° for 10 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection