Hi, I’m Liz Weiss and today I’m giving your twice baked potatoes a healthy makeover. To do that, I’m going to give butter, sour cream and bacon the boot, and I am switching over to ingredients that help to lower the bad fat while boosting the good nutrition.
To make my Twice Baked Super Spuds, all you do is take a clove of garlic and cook it in olive oil. Just sauté it up in olive oil for about 30 seconds and once it’s nice and golden, you add spinach. This is baby spinach. It’s just a six ounce bag. I’m going to raise the heat up a little bit, and just sauté that for about three to five minutes. You could buy these already in the market, prepped and bagged up for you so it’s super convenient. So while the spinach sautés, I’m going to go ahead and get started on our potatoes.
Now we’ve got four large Russet potatoes. I baked them in the oven at 375 for about an hour and 15. I let them cool about 10 minutes and now I’m going to simply slice them in half and create our filling. Now remember, this is going to be a lighter filling and I will show you why.
Alright, so scoop out the inside of the potatoes and leave about a quarter inch around. You don’t need to scoop everything out. So we’ve got that emptied out for you. And I kind of cheated them when I had and did this a little bit earlier. To this, I will add onion powder, just a quarter teaspoon, got to get our flavors here. Three quarters of a cup of low fat milk. I’m using one percent low fat milk. We have grated Parmesan cheese, about a quarter cup, and cheddar cheese, half a cup of the reduced fat cheddar. Always looking for ways to get rid of the bad fat but keep the flavor. And we’ve got bacon bits. Now these are vegetarian bacon bits, we’ve got one tablespoon.
And all we’re going to do is mash it up. And when you’re done mashing, you can add a little bit of salt and pepper. We’ve got to get those flavors in there.
We’re done mashing and now it’s time to mix in that sautéed spinach. See, as you could see we started out with a lot of spinach and now we don’t have a lot because it’s cooked down. But we’ve got the great flavor from the garlic and that olive oil.
And now that it’s all mixed up, it’s time to add the mixture back into those potato skins. I did a bunch for you earlier just to kind of keep things moving along here. We’re going to add that to the baking sheet. Top it with a little bit more of our shredded reduced fat cheddar. A few more bacon bits, and then back in the oven these goes for 15 minutes.
Our potatoes are done. They look great and smell really good. If you’re having this for dinner or as a side dish, you can top them with sour cream. I said I’m giving the sour cream the boot, but here we’re going to use reduced fat sour cream, you could also sprinkle some chives on top.
For a copy of this recipe, you could visit our website at everwell.com.
My make over is complete and now I don’t only just one vegetable but I’ve got two. Thanks to the potato and the spinach. It’s so rich and it’s so good for me.
For Meal Makeovers, I’m Liz Weiss.
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