- 3 large baking potatoes
- ¼ cup butter or margarine
- ½ cup fat free sour cream
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- ½ cup grated low fat cheddar cheese
- ½ cup finely diced sweet yellow bell pepper
- ½ cup spring onions sliced thin (green tops too)
Bake potatoes in microwave. Set aside and let
cool for 1 hour.
Preheat oven to 425 degrees. Slice potatoes in half length wise. Scoop
inside of potato out with a tablespoon leaving about ½ inch of potato layer on top
of potato skin. Place the scooped out potato meat into a large bowl. After all
potatoes are scooped out place potato shells in a 10 x 13 inch glass pyrex
dish sprayed with cooking spray.
To potato meat add
butter and mash well with a large meat fork or potato masher. Then mix in sour
cream, salt, & black pepper, mash & mix together well. Stir in cheese,
yellow pepper, & spring onion until well blended. Divide potato mixture
evenly into potato shells. Bake at 425 degrees for 45 minutes.
If you want a more buttery flavor to your twice bakes use a
yellow meat potato, but cut baking time to 35 minutes. You may prepare these a
few hours ahead and keep them covered and chilled in refrigerator until ready
to bake. Makes 6 servings.
These are absolutely delicious. It is still very tasty with fat free
sour cream and low fat cheese. I use
margarine that is heart healthy. If you are lactose intolerant I recommend
grated cheddar soy cheese and plain yogurt instead of the sour cream and
cheddar cheese. Use your imagination you can add bacon, crab meat, shrimp, etc.
Refrigerate any leftovers, they microwave well. These are well worth the
effort.
