Cut the Calories in a Twice Baked Potato in Half
These twice-baked potatoes are twice as good as regular potatoes, and as a bonus, they are low in carbs, fat, and calories.
Servings: 8 people
Calories: 104kcal
Ingredients
- 4 baking potatoes large, rinsed and scrubbed, recommend russet
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- kosher or sea salt to taste
- 1/2 cup Greek yogurt plain, fat-free
- 1 tablespoon milk, low-fat
- 3/4 cup sharp cheddar cheese, reduced-fat, shredded
- 1 tablespoon green onion, thinly sliced
Instructions
- Preheat oven to 400 degrees.
- Using a fork, pierce potatoes once on each side, about 1/2" deep. Rub the outside of each potato with olive or canola oil, about 1/2 teaspoon per potato. Sprinkle a little kosher or sea salt on potato skins. Place potatoes on a cookie sheet and bake until tender, approximately 1 hour.
- Cut each potato in half lengthwise. Scoop out the potato and place the insides in a medium mixing bowl. Leave a thin layer of potato behind to prevent the skins from tearing. Add 1/4 teaspoon paprika, black pepper, salt to taste, yogurt, milk, 1/2 cup cheese, and green onion to the potato mixture. Use an electric mixer or potato masher to combine ingredients.
- Evenly divide the potato mixture into the skins, and sprinkle with remaining cheddar cheese and paprika. Return the potatoes to the oven and bake for 15 minutes.