Pictures updated 6/22/15
These twice baked potatoes are weight watcher friendly and loaded with cheddar and bacon!
I have been eating potatoes like no one’s business lately. Last week I made these, and this weekend I am making them again. They’re easy to take to work and just heat up in the microwave for lunch. I prefer twice baked potatoes over just regular baked potatoes. Although the sucky party about twice baked potatoes is having to wait for them to get out of the oven after you’ve added all the good stuff to the potatoes like bacon, sour cream, and cheese. Don’t try to scoop out the potatoes when they’re hot. You might burn your fingers!
Can I tell you a secret? All these potato pictures were taken with no natural light. Yep, that is right. Some of you already know this, but I have a little studio downstairs next to the laundry room, where I’ll go downstairs and take pictures. Sometimes, that can be quite the challenge, cause I’ll have to hall everything down there. Sometimes, I’m afraid that I’ll just trip down the steps one day, and all the food that I’m carrying will just fly down the stairs. That kind of did happen already. I was taking my cupcakes that I made back upstairs and didn’t even make it to the steps before I tripped. The cupcakes went flying and there was cool whip all over the washing machine. Ben wasn’t too happy I tell ya. 🙂 Some cool whip even landed on the freezer downstairs.
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Twice Baked Potatoes with Bacon and Cheddar
- Cook Time: 50 m
- Total Time: 50 m
- Yield: 8 1x
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Pin RecipeDescription
These twice baked potatoes are weight watcher friendly and loaded with cheese and topped with bacon!
Ingredients
- 4 large baking potatoes, scrubbed
- 1 bulb of garlic
- 1/4 low fat 1% milk
- 1/2 cup nonfat plain Greek Yogurt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cup grated Fat-Free cheddar cheese, divided
- 3 slices of cooked bacon
Instructions
- preheat oven to 425°F.
- Pierce potatoes with fork several times and place on baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and garlic is softened and brown about 50 – 60 minutes. Let cool about 15 minutes until comfortable to handle.
- Halve the potatoes lengthwise and scoop the inside of the potato into a bowl leaving skins intact.
- Cut the garlic bulb in half squeeze out the pulp and add to the cooked potatoes. Let the potatoes slightly cool and add milk, 3/4 cup of cheddar, yogurt, and pepper. Stir and mash with a fork to desired consistency. Spoon mixture back into potato skins and sprinkle with the remaining cheese on top. Top with cooked bacon.
- Return to baking sheet and heat until warmed through about 15 minutes.
- Garnish with chopped scallions (optional)
Notes
myWW points: Blue Points: 6; Green Points: 6;Â Purple Points: 1
- Category: Appetizer
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 potato
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