Name: Twice Baked Potatoes with Bacon and Cheddar
Cook time: PT-479497H22M12S
Total time: PT-479497H22M12S
Yield: 8
Cuisine: American
Ingredients: 4 medium Russet potatoes or baking potatoes, scrubbed; Salt and Pepper; Cooking Spray; 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

Description

These twice baked potatoes are weight watcher friendly and loaded with cheese and topped with bacon!

Ingredients

Scale

4 medium Russet potatoes or baking potatoes, scrubbed
Salt and Pepper
Cooking Spray
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

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Instructions

Set or preheat the air fryer to 400°F.
Spray the potatoes with cooking spray and season with salt and pepper. Place the potatoes inside the basket and air fry the potatoes for 30- 40 minutes. Let the potatoes cool slightly so they are cool enough to scoop the insides out.
Oven: Preheat oven to 425 degrees. Pierce potatoes with a fork several times and place on a baking sheet. Bake until potatoes are tender and brown for about 50 – 60 minutes. Let cool for about 15 minutes until comfortable to handle.
Halve the potatoes lengthwise and scoop the inside of the potato into a bowl leaving skins intact.
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.
Oven: Return to the baking sheet and heat until warmed through for about 15 minutes.
Air Fry: Place them back in the air fryer for 8 minutes or until the cheese is melted and gooey.
Garnish with chopped scallions and chopped bacon.

Notes

myWW points: Blue 6; Green 6; Purple 1 (1 baked potato )

Nutrition

Serving Size: 1 potato