Low Fat Loaded Baked Potato Recipes

LOADED BAKED POTATO

Steps:

• Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
• Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
• Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
• When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
• Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
• Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

THE BEST BAKED POTATO RECIPE (LOW CALORIE!)

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
• Pierce the potatoes all over with a fork, and place on the baking sheet.
• Bake for 30 minutes.
• Remove from the oven and spray with olive oil. Sprinkle with salt and add back to the hot oven.
• Bake for an additional 20-30 minutes, until soft.
• Remove from the oven and serve with desired toppings. Or cool and use in meal prepping

LOW-FAT LOADED BAKED POTATO SOUP

Steps:

• Combine first six ingredients in a slow cooker.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
• Remove 1 cup of mixture and mash potatoes; return to cooker.
• Add Half and Half, cheese, and chives; mix well.
• Heat thoroughly.
• To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.

LOW FAT LOADED BAKED POTATO

Steps:

• Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat the oven to 425ºF while you're preparing the potatoes.
• Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.
• Rub the potatoes with olive oil. Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine.
• Season the potatoes. Generously sprinkle the potatoes on all sides with salt and pepper.
• Prick all over with a fork. Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
• Bake the potatoes. You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on an aluminum foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.
• While potatoes are cooking , Chop Bacon into an almost crumble texture, then fry in a skillet until lightly browned.
• Once Potatoes are fully cooked slice them open and top with bacon, ranch dressing, cheese and chives.
• enjoy them right away or package them into Tupperware to enjoy as an easy meal or side dish

LOW-FAT LOADED BAKED POTATO

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Rinse potatoes and pat dry. Slice into 1/2 inch thick rounds.
• 3. Spray glass baking pan with nonstick cooking spray.
• 4. Place potatoes in baking pan and spray with I Can't Believe It's Not Butter until all potato rounds are evenly covered. Salt and pepper to taste.
• 5. Bake uncovered for 1 hour.
• 6. Approximately 5 minutes before it's time to take it out of the oven, spread the sour cream over the potatoes and all of the cheddar cheese. This will allow the cheese and sour cream to melt together making a great flavor. Enjoy!

LOADED BAKED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss potatoes with oil in a large bowl until well coated. Add garlic salt, chili powder, and pepper and continue to toss until spices are evenly distributed.
• Place potatoes directly on the center rack of the preheated oven. Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted in the center of a potato offers little resistance, about 40 minutes more.
• Slice each baked potato lengthwise down the center, add sour cream, green onions, Cheddar cheese, and bacon. Serve piping hot.

LOW-FAT TWICE BAKED POTATOES

Steps:

• Scrub potatoes and dry.
• Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
• Preheat oven to 350.
• Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
• In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
• Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.

MAKEOVER LOADED BAKED POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

LOW-FAT TWICE BAKED POTATO CASSEROLE

Steps:

• Poke holes in potatoes with fork and microwave on high 10 minutes (or according to your microwave's directions) until done.
• et aside to cool.
• Cook bacon until crisp, then chop into small pieces.
• Preheat oven to 350G.
• Peel potatoes & cut into cubes (about 1").
• Place bacon & potatoes in large mixing bowl. Add coarse sea salt, sour cream, cheese, half & half, and parsley. Using wooden spoon, gently toss to coat potatoes & mix ingredients evenly.
• Spray 9x13" baking dish with non-stick cooking spray.
• Place potato mixture in baking dish. Cover with foil & bake 2-30 minutes.
• Sprinkle with flaked sea salt & serve.

LOW FAT TWICE BAKED POTATOES

Steps:

• Cut baked potato in half lenghtwise and scoop out flesh--leaving a 1/4 in border.
• Mash potato with all ingredients except paprika until smooth and creamy.
• Spoon mixture into reserved potato skins.
• Sprinkle with paprika.
• Bake at 350 about 25 minutes until hot and golden brown on top.

LOW-FAT TWICE-BAKED POTATOES

Steps:

• Heat oven to 450 degrees. Bake potatoes until tender, 50 to 60 minutes. Make a cut lengthwise along top of each about four inches long. Using a melon baller, remove flesh of each potato; transfer to medium bowl. Reserve skins. Pass potatoes through a ricer or food mill into a medium bowl.
• Heat oil in a nonstick skillet over medium-low heat. Add garlic and shallots; saute, stirring frequently, 6 to 8 minutes. Stir half the garlic and shallots into riced potatoes. Set remaining half aside in skillet.
• In a food processor, puree ricotta until smooth; mix into riced potatoes along with milk, 1 teaspoon salt, and 1/8 teaspoon pepper. Fill potato skins with cheese-and-potato mixture until brimming over edges. Transfer to baking sheet; place in oven until heated through, about 15 minutes.
• Return remaining garlic and shallots to medium heat. Add tomatoes, remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, tossing until tomatoes are warm, about 3 minutes. Stir in 1/2 tablespoon marjoram; cook 1 minute. Spoon 3 tablespoons tomato mixture over each potato; garnish with remaining 1/2 tablespoon marjoram.