Twice Baked Potatoes- Healthy version

I get most of my cooking inspiration from Taste of Home, but it is rare that I follow their recipes 100% because they really aren't known for their "healthy" options. So when I stumbled upon this one I was really excited, and even more excited when I read the ingredients and actually felt like I didn't need to make many adjustments without the final taste suffering. So here it is (I would prob add less butter though for real).

The author of this recipe notes that red potatoes are naturally creamier than russet potatoes (classic choice) and therefore need less dairy to get the same effect. I most definitely agree with this and I only use red potatoes in general. I thought it was just because I preferred them, but now I realize that that is a big reason why, they are more creamy and smooth without needing much added. She also uses the fat free yogurt and just a sprinkle of cheese on the top in this recipe, which saves a ton of calories, fat and sodium.

What you'll need:
6 large red potatoes
1/2 cup 1% milk
1/2 cup fat free plain yogurt
3 Tbsp butter
1 1/2 tsp dried parsley
1 1/2 tsp garlic-herd seasoning blend
1 tsp salt
1/4 tsp pepper
1 cup shredded Monterey Jack cheese






1. Preheat oven to 350 degrees. Scrub potatoes; pierce several times with a fork. Microwave uncovered on high just until tender, 10-12 minutes, turning once.
2. When potatoes are cool enough to handle, cut each lengthwise in half and scoop out the pulp, leaving 1/4 inch thick shells. Mash pulp with all ingredients except cheese. Spoon into potato shells. Top with cheese.
3. Bake until heated through, 25-30 minutes until cheese is light golden brown.

Twice baked potatoes with bacon and eggs recipe

Back in the day I was not really a big breakfast kind of person, but now it has become kind of a tradition that Sunday mornings I make Eric and I a nice breakfast. It is just a good way to spend the morning, cooking and lounging around before Eric has to get to work. So as I was thumbing through my Food Network magazine the other day I came across this recipe and Eric's eyes lit right up...."Can we have that this Sunday?" Well, we ended up having chocolate chip pancakes...but next weekend it's on!


What you'll need:
4 large russet potatoes
6 slices bacon (prob more..)
1/4 cup milk, warmed
1 cup shredded cheddar cheese
2 scallions, thinly sliced
1 Tbsp chopped fresh parsley
4 large eggs
1 tbsp butter

1. Preheat oven to 375 degrees. Pierce potatoes in a few places with a fork. Place in an oven mitt and microwave for 5 minutes.
2. Cook bacon in skillet until crisp then place on paper towel to drain.
3. Slice off the top 1/4 inch of the potatoes and then scoop out the flesh and put into a separate bowl, leaving 1/4 inch thick shell. You will only need the flesh of 3 of the potatoes, discard the flesh of the final potato. Add 1 tbsp of butter, and the warm milk to the potato bowl and mash with a masher or a fork until smooth. Stir in cheese, scallions, parsley, chopped bacon, and salt and pepper.
4. Divide the filling among the skins and then press down with the spoon to create a well. Place the filled potatoes on a lined baking sheet and then carefully crack an egg into each potato well.
5. Place baking sheet into oven until egg whites are set, about 20 to 25 minutes. Season with salt and pepper and top with scallions and more bacon.

Yum, can't wait!