These twice-baked potatoes make a perfect side dish. They are not only delicious but easy to prepare and to make your life a little easier they can be whipped up the day before and stored in the refrigerator.
Twice-Baked Potatoes
Serves 6
3 medium potatoes
1 tablespoon olive oil
2 tablespoons unsalted butter, softened
1/4 cup low-fat milk
1/4 cup heavy cream
½ cup grated cheddar cheese
3 slices of turkey bacon, cooked and chopped fine
Salt and pepper
Garnish with fresh chives or chopped scallions
Pre-heat your oven to 400 degrees.
Wash the potatoes with cold water, pat dry and place in a medium bowl. Toss with the olive oil and salt and pepper. Wrap each potato in foil and bake for 1 hour. Remove the foil and let cool enough to handle. Slice each potato lengthwise and scoop out the middle and place in a separate bowl.
Add the melted butter, low-fat milk, heavy cream, cheddar cheese and turkey bacon. Season with salt and pepper to taste then scoop or pipe into the potato skins.
Place bake into the oven and bake until golden brown.
Garnish with fresh chives or chopped scallions.
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