Twice-Baked Potatoes

Twice-Baked Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 4

    lg russet potatoes

  • 1

    Tbsp unsalted butter or margarine

  • ½

    cup diced green bell pepper

  • cup chopped yellow onion

  • 1

    cup thinly sliced mushrooms

  • 2

    slices Canadian bacon or lean ham (~ 2oz), diced

  • ¾

    cup shredded reduced-fat cheddar cheese, divided

  • 3

    Tbsp skim milk


Preheat oven to 425 deg. Scrub potatoes; pat dry. Pierce several times with a fork. Bake until tender, about 1 hr. While potatoes are baking, melt butter in a large nonstick skillet over med heat. Add the green pepper and onion; saute until crisp-tender, about 5 min. Stir in mushrooms and bacon; saute until mushrooms are tender, about 5 min. Set aside. Remove potatoes from oven; reduce oven temperature to 350 deg. Slice off tops of potatoes. Scoop out insides, keeping shells intact. In a medium bowl, mash potatoes. Stir in 1/2 cup of cheddar, milk, and vegetable mixture. Spoon potatoe mixture into shells, dividing evenly. Sprinkle remaining cheddar over tops. Place potatoes on a baking sheet. Bake until hot, about 20 minutes. Serve immediately.


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