Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

These twice-baked potatoes filled with cheese and topped with bacon are doubly good. Oregano and crisp green onions add even more flavor.

Recipe by Cooking Light January 1999

Gallery

Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

Yield:
8 servings (serving size: 1 potato half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

251 calories; calories from fat 19%; fat 5.3g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.3g; protein 7g; carbohydrates 44.7g; fiber 3.2g; cholesterol 17mg; iron 2.7mg; sodium 320mg; calcium 87mg.
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