This creamy on the inside, crunchy on the outside twice-baked potatoes recipe is so easy to prepare, and packed full of potassium, fiber and vitamin C.
Roasted, baked, mashed, fried – there are so many delicious ways to prepare potatoes. The one that’s often forgotten is my personal favorite, the twice-baked potato.
Though potatoes have a bad reputation, don’t let their white flesh fool you. Potatoes are a leading source of potassium in the American diet, and a great source of vitamin C and fiber. Most importantly, they are a vegetable well-accepted by kids. As a mom I can tell you, mealtime is much more enjoyable when the kids like what you serve.
As with any vegetable, it’s the preparation method that can make it or break it. Most twice-baked potato recipes exceed the recommendations of dietary fat per serving. Higher-fat means higher calorie – but that doesn’t mean you can’t enjoy this dish as part of a healthy lifestyle.
Healthy Swaps To Make Twice-Baked Potatoes Healthier
With just a few alterations, I transitioned the recipe of traditional twice-baked potatoes into a lower-calorie, lower-fat version that can fit into any calorie level.
I usually don’t recommend fat free products, but this recipe is an exception. I used fat-free sour cream in the potato mixture. It works well when prepared in a mixture like this – you get the creamy texture without the higher calorie content. I also was very careful with the portion size of each of the ingredients that I used. Each potato is topped with ~2 tablespoons of cheddar cheese, which is absolutely enough to get the flavor. And, of course, chives!
These twice baked potatoes are absolutely amazing and are a great way to mix-up your dinner side dish options. Give them a try and et me know what you think.
If you love twice-baked potatoes, you might also like my recipe for twice baked sweet potatoes with rosemary and ricotta.
Low-Fat Simple Twice Baked Potatoes
- 2 Large Potatoes
- 2 Slices of Bacon (microwaved)
- 3/4 cup Fat Free Sour Cream
- 1/2 cup Non-Fat Milk
- 1/4 cup Shredded Cheddar Cheese
- 1 tbsp Butter (salted)
- 4 tbsp Fresh Chives (chopped)
- Pre-heat oven to 375 degrees. Wrap 2 large (10-12 ounce potatoes) in aluminum foil. Bake in the oven at 375 degrees until done, ~1 ½ hours. Let cool completely. (I recommend baking the potatoes the day before and letting them cool in the refrigerator overnight.)
- Using a sharp knife, cut the potatoes in half lengthwise. Scrape out the inside of the potato, being careful not to tear the skin. Place the inside potato in a bowl. Lay the hollowed potato shell in a glass baking dish or sheet pan.
- Melt the 1 tbsp. butter in the microwave then add it to the potato that was scooped out of the shell. Use a fork to mash the potatoes well. Add the fat-free sour cream and the milk. Add one piece of the crumbled bacon, 2 tbsp. chopped chives and 1/8 of the shredded cheese to the potato mixture. Continue mixing well.
- Spoon the potato mixture into the potato shells, evenly distributing between the 4 shells. Once filled (they should be heaping with potato filling,) sprinkle the remaining cheddar cheese, chives and bacon on top of the filling.
- Place in the oven and bake at 350 degrees for 20-25 minutes or until the cheese is bubbling and the tops are crispy. Top with a tbsp. of fat-free sour cream before serving.
- Makes 4 (~6 ounce) twice-baked potatoes
- Nutrition Facts: 1 (~6 ounce) twice baked potato= 240 calories; 4.5 g fat, 3 g saturated fat, 15 mg cholesterol, 42 g carbohydrates, 4 g fiber, 8 g protein, 180 mg sodium, 30% DV Vitamin C, 10% DV iron, 15% DV calcium, 20% DV potassium
- Nutrition Tip- for those on a lower-calorie meal plan, cut one twice-baked potato in half for a ~3 ounce serving
- Meal Planning Serving Sizes: 3 CHO; 1 FAT; 1.5 PRO
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