Super Bowl. Football, Commercials, Beer, & Food. Delicious, fattening food.
My challenge was to still keep the great flavor, but not all the calories. Inspired by Rachel Ray’s Mashed Potato Skins, I created the following dish: a twice baked potato that has the taste of a potato skin.
a Slimmed Down Twice Baked Potato Skin
- Bag of Russet Potatoes
- 5 Baking Potatoes
- Package Turkey Bacon
- 1+ Small Container Fat Free Sour Cream
- 1 Bag Low Fat Shredded Cheddar Cheese
- 1/2 Cup Shredded Gruyere Cheese
- Fresh Chives, chopped
- Salt & Pepper
*Note: this can, and perhaps, should be prepped a day in advance as the flavors really get enhanced over time.
Clean and cut the russet potatoes into medium sized cubes. Place the potatoes into a pot of water and bring to a boil. Let the potatoes boil for about 20 minutes, or until a fork can easily pierce through them. When done, drain the potatoes BUT reserve the starchy water in a coffee mug. Instead of using cream, you will use the starch water in the potatoes.
Mash the potoates with a fork in the pot, and slowly add the starch water until the potatoes start to get smooth. Add the cheddar & gruyere cheese, as well as the sour cream. Don’t skip on the gruyere cheese. It may take a little more effort to find at the grocery store, but the nutty, complex flavor of this Swiss cheese really compliments the bacon well in this dish.
In the meantime, cook the turkey bacon according to the package directions. I prefer the bacon to be extra crispy, but cook it to your liking. Once cooked, chop it up and add to the potatoes, reserving some for topping when done baking. Next, mix in the chopped chives and salt & pepper. Also reserve some chives for topping. Everything up to this point can be done a day in advance.
Preheat the oven to 350, and clean the skins of the baking potatoes. Pierce the potatoes several times with a fork, and then line on a baking sheet. Bake the potatoes for an hour, or until they are soft to the squeeze (use an oven mitt to test).
Once cooked through, slice the potatoes in half, length wise. Scoop out the center of the potatoes, reserving in an extra bowl (you can either add it to the mix you already made or make new mashed potatoes, such as Garlic Smashed or Greek Feta Mashed Potatoes). Be sure to leave some flesh of the potatoes on the skin though.
Put the skins back in the oven and cook for 5 minutes. Pull them out of the oven and fill each skin with the potato mixture. Bake for another 15-20 minutes until the potato is heated through. Sprinkle with cheese and let melt in the oven. Once out of the oven, sprinkle more chopped turkey bacon and chives on top of each potato skin. Serve hot and provide the option of adding more sour cream. Enjoy!