Scallion and Bacon Twice-Baked Potatoes - WW

By á-24534

Bacon and scallions give this comfort food recipe terrific flavor. Cheddar cheese and sour cream make the filling nice and creamy.

Serves: 4

Points: 10

Ingredients

• 4 large uncooked potato(es), Idaho
• 1 cup(s) fat free sour cream
• 3/4 cup(s) shredded fat-free Cheddar cheese
• 1/8 tsp table salt, or more to taste
• 1/8 tsp black pepper, or more to taste
• 3 slice(s) uncooked Canadian-style bacon, chopped and cooked until crisp
• 3 medium uncooked scallion(s), white and light green parts, chopped

Details

Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour (or you can microwave potatoes). Remove from oven and increase oven temperature to 450ºF.


Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out potato flesh and place it in a medium bowl; reserve hollowed out potato skins.


Add sour cream and cheese to potato flesh and season liberally with salt and pepper; add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined.


Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes. Yields 1 potato per serving.