Loaded Baked Potatoes

Loaded Baked Potatoes Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
These twice-baked potatoes filled with cheese and topped with bacon are doubly good. Oregano and crisp green onions add even more flavor.

Yield:

8 servings (serving size: 1 potato half)

Recipe from

Cooking Light

Nutritional Information

Calories 251
Caloriesfromfat 19 %
Fat 5.3 g
Satfat 3.1 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 7 g
Carbohydrate 44.7 g
Fiber 3.2 g
Cholesterol 17 mg
Iron 2.7 mg
Sodium 320 mg
Calcium 87 mg

Ingredients

4 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced green onions
2 bacon slices, cooked and crumbled

Preparation

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.

Note:

January 1999
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