Twice baked potatoes with Parmesan-seared chicken |
4 medium sized russet potatoes
4 slices of turkey bacon, cooked and chopped
¼ cup fat free sour cream
1 cup cheddar cheese, shredded
Salt, to taste
Pepper, to taste
Green onions, chopped (optional)
Directions:4 slices of turkey bacon, cooked and chopped
¼ cup fat free sour cream
1 cup cheddar cheese, shredded
Salt, to taste
Pepper, to taste
Green onions, chopped (optional)
Preheat oven to 400 degrees. Wrap potatoes in tin foil and bake for 1 hour or until the potatoes are fork tender. Remove from oven and cut the potatoes in half lengthwise. Scoop out the flesh leaving about a quarter inch shell. Put flesh in a bowl and add sour cream, ¾ cup cheese, bacon, and green onions (if desired). Mix well and season with salt and pepper. Spoon the mixture back into the potato shells. Sprinkle the remaining ¼ cup of cheese over the top of the potatoes and place them on a baking sheet. Bake for another 20 minutes, uncovered, and enjoy!
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