Last week, I made twice-baked potatoes. It was the second time I've made the recipe and once again, it was a hit. I pinned the recipe here. If you want accurate serving size/nutrition information, I would highly recommend running through a recipe builder. The recipe was quite a few more calories according to My Fitness Pal. We had the potatoes with a side salad it was filling and delish!
3 large russet potatoes
1/2 c. fat free chicken broth (I used reserved chicken broth from another recipe I was making)
1 c. 2% shredded cheddar
1/3 c. thinly sliced green onions
1/4 c. light sour cream
1 tsp. Dijon mustard
1 TBS Hormel real bacon bits
Heat oven to 400 degrees F.
Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until
tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving
Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until
well blended. Spoon into shells; top with remaining cheese and bacon bits.
Bake 20 minutes or until heated through.
Makes 6 Servings
I prepped these ahead of time & popped them in the oven when I got home from work.