December 29, 2009

He Cooks - Lighter Twice Baked Potatoes

The year on Christmas Day we spent the day at my parent's house. (Like we've done every year since we've met). This year we were in charge of an appetizer, side and dessert. The side was the Hubs job and he decided to make twice baked potatoes, something he normally can't eat because of all the dairy, but he managed to alter enough for his picky stomach. I'm not gonna lie, he did a GREAT job on these - the were Taste-EEE!

Twice Baked Potatoes
Adapted from this recipe from Hungry Girl

5 medium sized baking potato
Olive Oil
3/4 cup reduced fat shredder Cheddar Cheese
3/4 cup Tofutti Sour Cream
1 oz. Fat Free Original Liquid Coffee-mate
Paprika, salt, pepper, parsley

1 - Rub oil olive on potato skins, poke holes with a fork and bake Potatoes at 350 for about 1 hr

2 - Peel the skin off the top side of the potato, scoop out the inside of the potato, leaving behind an empty potato "shell."

3 - Take steaming hot potato, add cheese, sour cream, Coffee-mate and a little salt & pepper. Mash it all together until the cheese melts and you're left with a creamy, cheesy mashed potato mixture.

4 - Place potato mixture back into the potato shell, sprinkle with paprika & parsley.

5 - Bake in a pre-heated 375 degree oven for 20-30 minutes or until top is nice and brown.

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