Twice Baked Potato

Baked potatoes are notorious for fat-laden, high calorie mix-ins/toppings. This is a lightened up baked tator that, no lie, tastes better. Each serving (or half potato) is around 160 calories.

Ingredients:
2 Idaho Potatoes
2 Slices Bacon

2teas EVOO
1Tbl. unsalted Butter

1teas Seasoning Salt
1teas Garlic Powder
1teas Onion Powder
1teas Kosher Salt

1 Green Onion
1Tbl Evaporated Milk
1/4C Shredded Cheddar

Directions: Preheat oven to 375'F. Line a baking sheet with foil. Wash, dry, and pierce potatoes. Combine both salts, onion, and garlic powder. Oil potatoes and cover in seasoning (reserving 1-2tsp). Place on baking sheet. Place bacon alongside. Bake for 15min. Remove bacon. Continue baking potatoes for 1hr. Remove. Cut. Scoop out insides. Chop bacon & green onion and combine with scooped out potato. Add milk, some of cheddar, and 1-2tsp seasoning mixture. Stir. Place back into potato skins. Cut butter. Top potatoes with butter and shredded cheddar. Bake for 15min.

Wash and dry potatoes.

Preheat an oven to 375'F. Line a baking sheet with foil. 

Measure out and mix together onion powder, garlic powder, seasoning salt, kosher salt, and pepper.

Stir to combine.

Pierce potatoes all over with a knife. 

 

Drizzle 1tsp of EVOO over each potato.

Rub oil all over the potato with hands.

Sprinkle on seasoning. (reserving 1-2tsp)

Rub seasoning all over potatoes with hands.

Wash hands. Cut 2 slices of bacon in half and add to the baking sheet.

Wash hands and add the baking sheet with bacon and potatoes to a preheated 375'F oven. Bake for 15min.

After 15min. remove bacon.

Continue baking potatoes for 30min. 

Turn over. Continue baking 30min. (This isn't really necessary. If you bake the potatoes, unturned, for 1 hr. that's totally fine.)

(Unturned or not) After an hour, the potatoes are done. 

Prepare the filling. 

Stack bacon and chop.

Slice green onion. 

Cut potatoes in half. 

Scoop out the inside of the baked potatoes.

Transfer to a bowl. 

Fluff/mash with a fork.

Add 2Tbl shredded cheddar.

Add chopped bacon and green onion.

Add 1-2tsp reserved seasoning. (I used 1 1/2tsp)

Add 1Tbl evaporated milk. 

Return potato skins to the lined baking pan.

Scoop a quarter of the filling into one potato skin. Continue until all skins are filled.

Cut 1Tbl butter into eighths.

Take two cut pieces of butter. Cut each in half.

Dot each potato with the cut (into sixteenths) pieces of butter. 

Sprinkle with 1/2Tbl shredded cheddar.

Repeat until all potatoes are topped.

Bake @ 375'F for 15min.

Plate up.

Or. Continue to broil for 2min. on high. Then plate up.

Don't forget to eat the skins!