Loaded Baked Potatoes

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.

This recipe goes with Baked-Potato Soup

Yield: 8 servings (serving size: 1 potato half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 19%
  • Fat: 5.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 7g
  • Carbohydrate: 44.7g
  • Fiber: 3.2g
  • Cholesterol: 17mg
  • Iron: 2.7mg
  • Sodium: 320mg
  • Calcium: 87mg

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

  1. Preheat oven to 400°.
  2. 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.
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