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Twice Baked Potatoes, a Quick & Easy Recipe

Article by Diet Bites

This recipe comes in handy when you have a few left-over baked potatoes. No need to allow them to go to waste.

The Recipe Ingredient List for Twice Baked Potato

6 baked potatoes of small to medium size - cool to room temperature

2 Tablespoons of reduced fat margarine, melted

1 can of cheese soup (10 ounce size)

2 teaspoons of fresh chopped chives - or you can use dried if you don't have fresh

1 Tablespoon of real bacon bits (the jarred variety)

Ground paprika

Preparation Notes for Twice Baked Potatoes

Cut the potatoes lengthwise in half and scoop out the flesh placing it into a bowl.

Combine the potatoes with the melted margarine. Add salt and black pepper if you wish to the mix. Incorporate well.

twice baked potato recipeAdd the non-condensed soup along with 1 teaspoon of the fresh chives to the potatoes and combine all of the ingredients well.

The potato mixture should be nice and fluffy.

Now it's time to transfer it back into the hulled-out skins.

Once this is done you can sprinkle the tops with the remainder of the chives and add some bacon bits if you wish. We recommend the Hormel Real Bacon Bits or Pieces; they are minimal in fat and caloric content.

Sprinkle the tops of the stuffed spuds with ground paprika and place on a baking sheet. Cook in a preheated 400 degree oven for about 15 to 20 minutes - until the potatoes are heated thoroughly.

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