Scallion and Bacon Twice-Baked Potatoes
(from salonx’s recipe box)
These spuds are packed with the taste of salty bacon and the mild-sharpness of scallions. They’re twice-baked for twice the flavor.
POINTS® Value: 6
Level of Difficulty: Moderate
Source: weightwatchers.com
Prep time: 15 minutes
Cook time: 68 minutes
Serves 4 people
Categories: sides
Ingredients
- 4 large potato(es), Idaho
- 1 cup fat-free sour cream
- 3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand
- 1/8 tsp table salt, or more to taste
- 1/8 tsp black pepper, or more to taste
- 3 slices Canadian-style bacon, chopped and cooked until crisp
- 3 medium scallion(s), white and light green parts, chopped
Directions
-
Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour. (Alternatively, you can cook potatoes in microwave on HIGH for about 7 minutes on each side.) Remove from oven and increase oven temperature to 450ºF.
-
Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out center of potatoes and place filling in a medium bowl; reserve hollowed out potato skins.
-
Add sour cream and cheese to potatoes; season liberally with salt and pepper. Add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined. (Note: Depending on the consistency of your particular potatoes, and the humidity of the day, you may want to add a bit more fat-free sour cream to get your potatoes extra creamy.)
-
Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes. Yields 1 potato per serving.