Low Fat Loaded Baked Potato Recipes

Steps:

• Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
• Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
• Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
• When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
• Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
• Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Steps:

• Scrub potatoes and dry.
• Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
• Preheat oven to 350.
• Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
• In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
• Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.

Steps:

• Combine first six ingredients in a slow cooker.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
• Remove 1 cup of mixture and mash potatoes; return to cooker.
• Add Half and Half, cheese, and chives; mix well.
• Heat thoroughly.
• To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.

Steps:

• Wash potatoes and wrap them each in foil.
• Bake on 425°F for 1-1 1/2-until they feel soft.
• Cool a bit so they can be handled and then cut in half long ways.
• Scoop out the insides leaving just a bit of potato.
• Spray potatoes inside and out with Pam and put back into 425°F oven for 10 minutes or until a little crisp.
• Divide cheese and bacon bits evenly and fill the skins.
• Place back into oven for about 8 minutes or until cheese melts.
• When all cooked add what ever garnish that you would like and share!

Steps:

• Place all ingredients, except cheese and bacon, in a large bowl. Beat with electric mixer on medium to high speed until potatoes are smooth and creamy.
• Spoon mixute into a lightly greased 13 x 9 baking dishe. Sprinkle with cheese and bacon.
• cover and bake in 350 degree oven for 30 minutes or until heated through.

Steps:

• Cut baked potato in half lenghtwise and scoop out flesh--leaving a 1/4 in border.
• Mash potato with all ingredients except paprika until smooth and creamy.
• Spoon mixture into reserved potato skins.
• Sprinkle with paprika.
• Bake at 350 about 25 minutes until hot and golden brown on top.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Rinse potatoes and pat dry. Slice into 1/2 inch thick rounds.
• 3. Spray glass baking pan with nonstick cooking spray.
• 4. Place potatoes in baking pan and spray with I Can't Believe It's Not Butter until all potato rounds are evenly covered. Salt and pepper to taste.
• 5. Bake uncovered for 1 hour.
• 6. Approximately 5 minutes before it's time to take it out of the oven, spread the sour cream over the potatoes and all of the cheddar cheese. This will allow the cheese and sour cream to melt together making a great flavor. Enjoy!