These twice baked potatoes will satisfy your craving for comfort food with filling protein and fiber. Great as a side or for dinner
I just really think it should be cooler outside {not cold! just not 90°}.
When I went outside this morning, it was perfect... absolutely perfect...and now it's back to very warm
So I'm trying to wish the cooler weather upon us by eating fall/winter foods, and I can't think of anything better than a twice baked potato.
Yum!
[clickToTweet tweet="These twice baked potatoes will satisfy your craving for #comfortfood with filling protein and fiber. Great as a side or for dinner" quote="These twice baked potatoes will satisfy your craving for comfort food with filling protein and fiber. Great as a side or for dinner."]
You can make them as a delicious side dish with some protein (like chicken) and veggies. Sometimes, I even just eat them for my dinner for a budget friendly meal.
This recipe serves 1 person for a whole meal or 2 people for a side dish.
It's extremely easy to double, triple, whatever if you need to feed more people. And you might even want to make extras because they keep well in the freezer.
Twice Baked Potatoes
Ingredients
- 1 small baking potato about 1/3 lb
- 1/4 cup cottage cheese
- 1/4 cup cheddar cheese divided
- 1 green onion sliced
- 1/8 tsp garlic powder
- 1/8 tsp paprika
- 1/8 tsp salt
- 1 slice center-cut bacon cooked & chopped {omit for vegetarian}
- parsley optional
- plain yogurt optional
Instructions
- Preheat oven to 400°F.
- Prick the potato with a fork a couple of times. Wrap in foil, and bake in the preheated oven for 1 hour.
- Carefully unwrap potato. When cool enough to handle, slice potato in half.
- Scoop insides of potato out and transfer into a bowl. Make sure to leave a 1/4 inch border around the potato skin. Set potato skins aside.
- Mash the scooped out potato with a potato masher or a fork. Stir in cottage cheese, 2 TBSP cheddar cheese, green onion, garlic powder, paprika, all-purpose seasoning, and salt. Be sure to stir well.
- Put mixture back into potato shells, and top with remaining 2 TBSP cheddar.
- Bake for 10-15 minutes until heated through and cheese is bubbly and lightly browned.
- Sprinkle with bacon & parsley, and serve with plain yogurt if desired. Enjoy!
Carole says
Comment
Michelle says
Meme,
These look amazing! We are definitely potato lovers around here. I'm going to try your trick next week and eat more winter friendly foods to bring on the Fall! I love it in the mornings too because it's been in the low 50's at night so it's crisp and cool in the morning, then BAM! the sun turns up the temp and it's NOW going to be in the high 90's again next week and 100 on Monday, YUK!
Thanks so much for linking up to Creative Thursday. Can't wait to see what you share next week. Have a great weekend.
Michelle
memeinge says
Thanks! Unfortunately, my eat more fall food trick isn't working all that well here either. I just have to remember to enjoy the great weather in the morning 🙂
Have a nice weekend!