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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These twice-baked potatoes filled with cheese and topped with bacon are doubly good. Oregano and crisp green onions add even more flavor. Ingredients:
4 large baking potatoes (about 12 ounces each) |
1/2 cup 1% low-fat milk |
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened |
1/2 cup (2 ounces) crumbled feta cheese |
2 tablespoons minced fresh or 2 teaspoons dried oregano |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup thinly sliced green onions |
2 bacon slices, cooked and crumbled |
Directions:
1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.
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