Blue Cheese and Bacon Twice-Baked Potatoes

recipe
You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Yield:

8 servings (serving size: 1 stuffed shell)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 25 %
Fat 7.4 g
Satfat 3.8 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 8.5 g
Carbohydrate 41.7 g
Fiber 3.8 g
Cholesterol 20 mg
Iron 2.3 mg
Sodium 658 mg
Calcium 117 mg

Ingredients

5 (12-ounce) baking potatoes
1 1/2 cups low-fat buttermilk
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup finely chopped fresh chives
2 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Preparation

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Note:

Lorrie Hulston Corvin,

Cooking Light

November 2005
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