Stuffed Baked Potato Recipe
Ingredients
| 1 large baking potato per person, skin scrubbed | ||
| Skim milk | 1/4 Cup (16 tbs), heated (For each potato:) | |
| 2 tablespoons low-fat yogurt | ||
| Parmesan and romano cheese | 3 Teaspoon, grated (For each potato:) | |
| Scallions | 1 Teaspoon, minced (For each potato:) | |
| 1 thin slice crisply cooked bacon, crumbled | ||
| Ground black pepper | 1 To taste (For each potato:) | |
| Chopped parsley | ||
| Salt | To Taste | |
Directions
GETTING READY
1. In the oven, place an oven rack in the topmost position.
2. Spread a sheet of aluminum foil end to end on the floor of the oven to produce a crisp potato skin while baking.
3. Now pre-heat the oven to 300°F.
4. Scrub the potato and dry with paper towels.
MAKING
5. Place the potato on the oven floor.
6. Bake them for at least 1 3/4 hours.
7. With a knife, cut a 1 1/2-inch lengthwise "lid" from the potato.
8. Into a small bowl, scoop out the flesh, taking care not to break the skin.
9. With a masher, mash the scooped-out flesh.
10. Add heated milk and stir until it forms a smooth puree.
11. Add the yogurt, 2 teaspoons of the cheese, the scallions and the bacon and beat them in.
12. Finally, add salt and pepper to taste.
13. Stuff this mixture back into the potato shell.
14. Sprinkle the remaining teaspoon of cheese on top.
15. Return the potatoes to the rack in the oven to heat the potato through and brown the cheese, for about 10 minutes.
SERVING
16. Serve hot sprinkled with parsley on top.
1. In the oven, place an oven rack in the topmost position.
2. Spread a sheet of aluminum foil end to end on the floor of the oven to produce a crisp potato skin while baking.
3. Now pre-heat the oven to 300°F.
4. Scrub the potato and dry with paper towels.
MAKING
5. Place the potato on the oven floor.
6. Bake them for at least 1 3/4 hours.
7. With a knife, cut a 1 1/2-inch lengthwise "lid" from the potato.
8. Into a small bowl, scoop out the flesh, taking care not to break the skin.
9. With a masher, mash the scooped-out flesh.
10. Add heated milk and stir until it forms a smooth puree.
11. Add the yogurt, 2 teaspoons of the cheese, the scallions and the bacon and beat them in.
12. Finally, add salt and pepper to taste.
13. Stuff this mixture back into the potato shell.
14. Sprinkle the remaining teaspoon of cheese on top.
15. Return the potatoes to the rack in the oven to heat the potato through and brown the cheese, for about 10 minutes.
SERVING
16. Serve hot sprinkled with parsley on top.
Chef
