Twice Baked Potatoes Recipe Keto

Healthier Ultimate TwiceBaked Potatoes Allrecipes

WEBJun 8, 2018 · Allow to cool for 10 minutes. Do not turn off oven. Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly …

Rating: 4.8/5(12)
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
3. Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
4. Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.

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Broccoli and Cheese Twice Baked Potatoes Skinnytaste

WEBOct 8, 2020 · Drain and set aside in a large bowl. Preheat the oven to 400°F. Cut the potatoes in half lengthwise. Scoop the flesh out into the …

Rating: 4.8/5(13)
1. Pierce the potatoes several times with a fork.
2. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
3. Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
4. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

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6 Ingredient Healthier Twice Baked Potato « Running in a Skirt

WEBDec 8, 2016 · Set the "shells" aside. Mix half the cheddar cheese, Greek yogurt, cream cheese and half of the onions together. Add a splash or two of milk to get a smooth …

Rating: 4.9/5(8)

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Easy, Healthier, Twice Baked Potatoes Heather Mangieri Nutrition

WEBJun 28, 2019 · Makes 4 (~6 ounce) twice-baked potatoes. Nutrition Facts: 1 (~6 ounce) twice baked potato= 240 calories; 4.5 g fat, 3 g saturated fat, 15 mg cholesterol, 42 g …

Rating: 5/5(4)
1. Pre-heat oven to 375 degrees. Wrap 2 large (10-12 ounce potatoes) in aluminum foil. Bake in the oven at 375 degrees until done, ~1 ½ hours. Let cool completely. (I recommend baking the potatoes the day before and letting them cool in the refrigerator overnight.)
2. Using a sharp knife, cut the potatoes in half lengthwise. Scrape out the inside of the potato, being careful not to tear the skin. Place the inside potato in a bowl. Lay the hollowed potato shell in a glass baking dish or sheet pan.
3. Melt the 1 tbsp. butter in the microwave then add it to the potato that was scooped out of the shell. Use a fork to mash the potatoes well. Add the fat-free sour cream and the milk. Add one piece of the crumbled bacon, 2 tbsp. chopped chives and 1/8 of the shredded cheese to the potato mixture. Continue mixing well.
4. Spoon the potato mixture into the potato shells, evenly distributing between the 4 shells. Once filled (they should be heaping with potato filling,) sprinkle the remaining cheddar cheese, chives and bacon on top of the filling.

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