Wednesday, September 22, 2010

Double-Stuffed Baked Potatoes

Oblong russets are a good choice for double baking. The brown skin crisps nicely, and the flesh has flaky texture that freezes well.

Prep time: 25 minutes
Cook time: 30 minutes if using a microwave, 75 minutes if using a standard oven
Yield: 8 servings

  • 8 russet or baking potatoes (about 3/4 lbs. each)
  • 8 slices bacon
  • 1 bunch green onions, sliced
  • 4 cups cooked broccoli florets
  • 2/3 cup reduced-fat sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
How to make:
  1. Heat oven to 400 degrees F. Prick potatoes several times with fork. Place in microwave oven, four at a time; cook 18 to 22 minutes. If using a standard oven, bake 60 minutes, or until potatoes are softened and cooked through. Let cool 15 minutes.
  2. While potatoes are baking. Cook bacon in a large skillet over high heat until crisp, about 7 minutes. Transfer bacon to paper-towel-lined plate; crumble. Remove all but 1 tablespoon. Bacon drippings from skillet. Add onion and cook until softened, about 1 minute; cool.
  3. Slice open skin from each potato; carefully scoop out pulp, leaving shell intact. Place pulp in a large bowl, mash, and stir in bacon, onion, broccoli, sour cream, butter, salt, and pepper.
  4. Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with cheese. Place 4 potatoes in oven and bake 15 minutes, or until cheese melts and potato is heated through. Store remaining potatoes in container with lid and freeze.
Nutrition per serving: 422 calories, 13 g protein, 14 g fat, 63 g carbohydrate, 118 mg calcium, 7 g fiber.

Note: To reheat, thaw potatoes in refrigerator overnight. Place in baking pan, and cook 25 minutes in a 350 degree F oven, or microwave until heated through.

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