Fall is the most inspirational season for my meal prep. I love getting back into warm, savory dishes. They just seem to satisfy my belly and fill me up more than other season’s foods. Plus, they always seem to reheat well, which I love for cooking in mass amounts!
A twice baked potato is something that I will plan an entire meal around. It’s just that good! I’ve always wanted to find a way to lighten them up, and I’m really happy with how this recipe tastes just as delicious.
Ingredients:
-1 small or 1/4 large Russet potato
-1 tbsp plain, nonfat Greek yogurt
-1 tbsp unsweetened almond milk
-2 tbsp shredded cheddar cheese
(you might enjoy dairy free cheeses or omit this completely)
-1 tbsp green onions
-1 strip natural, uncured turkey bacon or regular bacon
-Pinch of sea salt
-1 tsp olive oil
Eat Your Way Lean Food Plate Sections Fulfilled: Fat, Carbohydrate, Extra
Instructions:
Preheat the oven to 400
Pierce the potato with a fork a few times on either side. Brush olive oil onto the outside of the washed potato and sprinkle a pinch of sea salt on the potato skin
Place the potato on a baking sheet and bake until tender… about 1 hour
Cut the potato in half lengthwise and carefully scoop out the inside of the potato, placing it into a bowl ((I suggest leaving about a 1/4 inch of potato alongside the skin to prevent the skin from tearing))
Add to the bowl with the potatoes, Greek yogurt, almond milk, and 1 tbsp of shredded cheese
Use an electric mixer or potato masher to mix all of the ingredients until all of the lumps are out of the potatoes
In the meantime, cook the strip of bacon. Chop the cooked bacon and green onions
Once the potatoes are lump-free, stir in the bacon and green onions. Then, scoop the potato mixture back into the potato skins
Sprinkle the remaining 1 tbsp of cheese over the top and bake the potatoes for an additional 15 minutes.
Enjoy!
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