Double Stuffed Potatoes
Recipe by Holly Clegg
If you are looking for a comforting meal that isn't overly heavy, then look no further than the super- satisfying Double Stuffed Potato. A savory, relaxed dish that isn't too fussy with just a few ingredients to keep on hand when the craving strikes. This mild meal will not cause tummy distress as plain foods are better tolerated when feeling nauseated. Feel free to adjust the toppings to what you are feeling up to eating.
Makes 8 double stuffed potato halves
4 medium baking potatoes (around 3 ½ pounds)
¾ cup skim milk
½ cup nonfat plain Greek yogurt
Salt and pepper to taste
⅓ cup chopped green onions
6 slices turkey bacon, cooked and crumbled
1 cup shredded reduced-fat sharp Cheddar cheese
1. Preheat oven 400˚F.
2. Wash potatoes well, and dry thoroughly. Place potatoes directly on oven rack, bake 1 hour or until soft when squeezed. When done, cut each potato in half lengthwise. Scoop out inside, leaving thin shell.
3. In large bowl, mash potato pulp (with potato masher) until no lumps remain. Add milk and yogurt, mixing well. Season to taste. Stir in green onions, bacon, and cheese, combining well. Spoon mixture into shells.
4. Lower oven 350°F, bake 15-20 minutes or until cheese is melted and potatoes are hot.
Nutritional info per serving:
Calories 191, Calories from Fat 33%, Fat 7g, Saturated Fat 3, Cholesterol 24 mg, Sodium 167 mg, Carbohydrates 21g, Dietary Fiber 2g, Total Sugars 4g, Protein 14g, Dietary Exchanges: 1 ½ starch, 1 lean meat, 1 fat
Terrific Tip: I always make extra stuffed potatoes to keep in the freezer. Freeze potatoes before baking, wrap in plastic wrap, and store in freezable plastic bags to pull out individual portions.