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

Credit: 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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