Wednesday, February 11, 2009

Stuffed Baked Potatoes

4 large potato(es), Idaho

1 cup(s) fat-free sour cream

3/4 cup(s) shredded fat-free cheddar cheese

1/8 tsp table salt, or more to taste

1/8 tsp black pepper, or more to taste

3 slice(s) Canadian-style bacon, chopped and cooked until crisp

3 medium scallion(s), white and light green parts, chopped


  • Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour (or you can microwave potatoes). Remove from oven and increase oven temperature to 450ºF.

  • Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out potato flesh and place it in a medium bowl; reserve hollowed out potato skins.

  • Add sour cream and cheese to potato flesh and season liberally with salt and pepper; add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined.

  • Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes. Yields 1 potato per serving.

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