Twice-Baked Potatoes Four Ways
Twice-Baked Potatoes Four Ways might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 95 calories, 3g of protein, and 3g of fat per serving. This recipe serves 15. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. Head to the store and pick up 3-less-fat cream cheese, milk, russet potatoes, and a few other things to make it today.
Instructions
Pierce potatoes several times with a fork, and bake directly on oven rack 1 hour or until potatoes are tender. (Baking directly on the rack keeps skins crisp and firm to hold the filling.) Cool 10 minutes.
Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact. Mash together potato pulp, cream cheese, and milk; stir in desired Potato Filling. Spoon mixture into potato shells, and place on a lightly greased baking sheet.
Bake at 400 for 15 to 20 minutes or until thoroughly heated.
To Freeze: Prepare through Step Freeze potatoes on a baking sheet 1 hour or until firm. Wrap each potato in plastic wrap, place in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator overnight. To serve, unwrap potatoes, and bake at 350 for 45 minutes or until hot. Or microwave at HIGH 5 minutes or until hot, checking at 1-minute intervals.
Chicken, Broccoli, Cheddar: Melt 2 Tbsp. butter in a large skillet over medium-high heat; add 1 small onion, diced, and 1 (10-oz.) package frozen chopped broccoli, thawed and drained; saut 5 minutes or until tender. Stir together broccoli mixture, 2 cups chopped cooked chicken, 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, 3/4 tsp. table salt, and 1/2 tsp. freshly ground black pepper. Total time 20 min.
BBQ Pork and Pepper Jack: Stir together 2 cups (about 1/2 lb.) chopped barbecued pork (without sauce), 1 1/2 cups (6 oz.) shredded pepper Jack cheese, 1/3 cup minced green onions, and 4 tsp. Ranch dressing mix.
Serve potatoes with barbecue sauce. Total time 10 min.
Caramelized Onion, Bacon, and Goat Cheese: Melt 2 Tbsp. butter in a large skillet over medium-high heat; add 2 cups chopped red onion and 2 tsp. sugar, and saut 10 to 12 minutes or until caramelized. Stir in 2 Tbsp. dry sherry, and cook 1 minute or until liquid evaporates, stirring to loosen particles from bottom of skillet. Stir together onion mixture; 1 (4-oz.) goat cheese log, softened; 8 cooked and crumbled bacon slices; 2 Tbsp. chopped fresh thyme; 3/4 tsp. salt; and 1/2 tsp. ground black pepper. Total time 20 min.