These twice baked potatoes aren’t the pretty kind with piped in filling. Maybe they’re even a little bit ugly. Or at least unwieldy. You see, I like to make my baked potatoes into a meal, but I don’t want to do it by adding tons of cheese and sour cream. So instead, I add lots and lots of vegetables. My default veggies are onions, mushrooms, and broccoli, but you can add whatever floats your boat. The more veggies, the better!
Of course, veggies alone on a baked potato wouldn’t be very tasty. To get the creamy filling I love in a twice-baked potato, I add a little bit of soft silken tofu. (If this is too weird for you, just use sour cream. But trust me, this is a great way to sneak some covert tofu into your diet. You don’t even taste it!) And because I love cheese, I add a small amount of a strongly-flavored cheese. Here, I’m using smoked cheddar, but an aged cheddar or pepper jack cheese would work too. By using a cheese with a more assertive flavor, you can get away with adding less.
And that, my friends, is how you make ginormous, delicious, diet-friendly twice-baked potatoes.
By adding lots of veggies and using a small amount of a strongly flavored cheese, you can make delicious diet-friendly twice-baked potatoes.
- 4 medium baked potatoes, scrubbed, dried, and pierced
- olive oil mister/cooking spray
- salt and pepper to taste
- 1/2 Tbsp. olive oil
- 4 large button mushrooms, sliced
- 1 small onion, thinly sliced
- 1/3 cup low-fat sour cream or soft silken tofu
- 1/2 cup grated smoked cheddar cheese
- 1 small crown of broccoli, cut into small florets and steamed until tender
- Paprika (I like to use smoked for more flavor)
- Pre-heat oven to 350 degrees. Spray potatoes with small amount of olive oil and sprinkle with salt and pepper. Place on baking sheet and bake for about an hour, or until skin is crisp and inside is tender. Cool slightly.
- While potatoes are cooking, heat olive oil in small skillet over medium heat. Add mushrooms and onion and dash of salt. Saute until browned, about 10 minutes. Remove from heat.
- Scoop insides out of potatoes, careful not to break skin. Using a fork, combine potato insides with smoked cheddar and sour cream/tofu until well-mixed and fairly smooth. Stir in mushrooms, onions, and steamed broccoli. Divide mixture evenly into potato skins and sprinkle with paprika. Return to oven for about 10 minutes or until golden and cheese is melted.