Baby Twice-Baked Potatoes |
|
 |
Prep Time: 14 Minutes Cook Time: 10 Minutes |
Ready In: 24 Minutes Servings: 8 |
|
These potatoes can be assembled one day ahead, refrigerated, and baked just before serving. Ingredients:
8 small red potatoes (about 1 pound) |
2 green onions, finely chopped |
1/3 cup reduced-fat sour cream |
1/3 cup fat-free milk |
2 bacon slices, cooked and crumbled |
1/2 cup (2 ounces) pre-shredded reduced-fat sharp cheddar cheese |
1/8 teaspoon garlic powder |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 350°.
2. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 6 minutes or until tender. Let stand 5 minutes. Cut each potato in half; scoop out pulp, reserving shells. Combine potato pulp, onions, and remaining ingredients with a mixer at medium speed.
3. Spoon potato mixture into shells. Place on a baking sheet; bake at 350° for 10 minutes or until thoroughly heated.
|
|