I thought it might be fun to make Friday recipe day (title is courtesy of my creative husband)! We can all use new ideas in the kitchen and weekends tend to be when we eat the worst (at least that is how it works in our house). I will share some recipes that I have created and some that I have found on the web. The rules are there are no rules! You can share your feedback on your experience with the dishes and pass along any ideas you have to make them better!
Today’s recipe is Twice Baked Potatoes. I have been on a kick where I want to use all of the food we currently have in the house before purchasing new food and we happened to have all of these ingredients. This recipe can be made with any ingredients you like. Get creative!!!
- 2 medium russet baking potatoes (washed). You could also use sweet potatoes.
- 3 oz meat or vegetables (we used a filet we had in the fridge but you could use chicken, beans, meatless crumbles or vegetables)
- 1/2 c diced onion
- 1/4 c reduced fat cheese (I used a cheddar/monterey jack mix)
- 1/4 c light sour cream
- 1/4 c skim milk
- garlic powder
- salt & pepper to taste
- Bake the potatoes at 375 until tender (about 90 minutes depending on the size of the potato)
- While the potatoes are baking, cook your meat or vegetable of choice to taste.
- Once the potatoes are finished, let them cool for 10 minutes or until cool enough to handle
- Cut the potatoes in half
- Carefully scoop out the middle into a medium mixing bowl. Try not to get too close to the skin of the potato as it can rip.
- Add all of the ingredients except the cheese to the potatoes and mix well. If you are using cooked vegetables, add them last and fold them in so they do not get mashed up with the potatoes.
- Once everything is mixed well, distribute the mixture evenly between the potato halves.
- Bake the halves at 375 for 10 minutes.
- Sprinkle the cheese on each potato and bake for another 10 minutes or until the cheese is melted.
- Remove from the oven and serve.
This dish is filling and goes great with a side salad for a full meal. I love the range of creativity this recipe offers.
Nutrition Information (original recipe):
Serving Size – 1 potato half
261 calories/ 34 g. carbs/ 7 g. fat/ 16 g. protein/ 331 mg. sodium/ 32 mg. chol.