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Twice Baked Potatoes with Bacon
Potatoes are naturally low in sodium. This recipe is rich enough to be the entire main course, especially with a low salt salad served on the side.
2 servings: 320 mg. sodium per serving
2 (6 oz each) russet potatoes
1. Wash and scrub the potatoes. Bake in a 425 degree oven for 45 minutes, or until soft.* Remove and allow to cool for about 10 minutes.
1. Cut potatoes in half. Scoop out the flesh into a large bowl. Mash the potato flesh until smooth.
2. Add milk, yogurt and spices. Mash potato flesh again until smooth. Add bacon. Stir to combine.
3. Put flesh back into potato skins. Top with cheese and green onions. Place potatoes in a shallow baking dish. Bake, uncovered, in a 350 degree F oven for 15-20 minutes, until heated through and the cheese is melted. Serve.
*The microwave can be used to help cook the potatoes: Remove the potatoes from the microwave one minute before they are done. Place potatoes in a 400 degrees F preheated oven for 5 minutes, or until soft. The skins will resemble oven cooked potato skins instead of the soft microwave skins. Allow to cool for about 10 minutes.