Reduced Fat Twice Baked Potatoes
Many years ago we were fortunate enough to enjoy a lovely grilled chicken entree on one of our tours of the now-closed Fitness Ridge Weight Loss Resort in Utah. We were surprised that the side dish was a twice-baked potato, and more surprised at how hearty, cheesy, rich and creamy it was — despite using lower calorie and light ingredient substitutions. A few experiments later, we were happy with our recreation. Serve this potato with a grilled meat entree, or with a salad or soup for a vegetarian entree.
Servings: 4 Servings
Calories: 232kcal
A lower calorie side dish which is warm, comforting, creamy, cheesy and hearty. Perfect with soup and salad.
Ingredients
- 4 small baking potatoes - Boise
- 4 sprays olive oil cooking spray
- ½ cup small-curd fat-free cottage cheese - beaten and blended until smooth
- ¼ cup skim milk
- 2 tablespoons white onion - chopped
- 2 tablespoons chives - chopped
- ½ teaspoon paprika
- 2-3 cloves garlic - crushed and minced (optional)
- ½ teaspoon ground pepper
- 1 cup light mozzarella cheese - shredded non-fat
Toppings (not included in calorie count)
- 1 dash salt
- 1 dash pepper
- 1 dash chives - minced, per potato
- 1 slice turkey bacon - crumbled fine, divided among all 4 potatoes
Instructions
- Heat oven to 450°
- Scrub unpeeled potatoes, and spray each potato with olive oil cooking spray, rubbing with your hands to coat all surfaces.
- Bake potatoes for 35 to 40 minutes until tender when poked with a slender bamboo skewer. Let sit until cool enough to handle.
- Cut a long, thin slice away from the top (lengthwise) across the entire of each potato. Set aside and reserve.
- Gently scoop out the interior of the cooked potato, adding the flesh to a large bowl, and leave the shell and peel intact.
- Add the slice you removed from the potatoes, to the bowl with the cooked flesh, and mash until smooth, with no lumps.
- Mix in all remaining ingredients, except the toppings. Be sure the cottage cheese is blended or beaten sufficient to be very smooth and creamy, before beating into the potato.
- Beat the potato / cheese mixture until very fluffy.
- Refill the potato shells with the fluffy mixture, and sprinkle each potato with a portion of the shredded cheese.
- Place filled shells on an ungreased baking sheet.
- Bake another 10-12 minutes until hot and cheese is bubbly and beginning to brown.
- Immediately garnish with toppings, if desired, and serve.
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Nutrition
Serving: 1 Serving | Calories: 232 kcal (12%) | Carbohydrates: 40 g (13%) | Protein: 17 g (34%) | Fat: 1 g (2%) | Cholesterol: 7 mg (2%) | Sodium: 346 mg (15%) | Potassium: 984 mg (28%) | Fiber: 5 g (21%) | Vitamin A: 223 IU (4%) | Vitamin C: 42.5 mg (52%) | Calcium: 347 mg (35%) | Iron: 1.81 mg (10%)
Family Friendly Recipe!
I’ve made this several times. It’s always good, my son’s favorite side dish. I’ve used the low fat or non-fat mozz cheese, but I’ve also reduced the fat even more (but upped the salt a little) by just topping each potato with 1 teaspoon of grated Parmesan per potato, and that’s very good too — and takes care of the dash of salt as it’s already salty. Made it once with sweet potatoes but that wasn’t as big a hit as just a regular Boise.