You are here

Once Is Not Enough Boise Baked Potatoes

chef.expert's picture
Ingredients
  Russet potatoes/Baking potatoes 2 Large, scrubbed
  Fat-free sour cream 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs) (Green And White Parts)
  Reduced-sodium soy sauce 1 Tablespoon
  Ground black pepper 1⁄2 Teaspoon
  Frozen chopped broccoli/1 1/3 cups lightly steamed fresh broccoli flowerets, chopped/1 cup ratatouille 10 Ounce, thawed (1 Package)
  Shredded reduced fat cheddar cheese 1⁄4 Cup (4 tbs)
  Bacon slice 1 , cooked crisp and crumbled
Directions

1. Preheat oven to 400°. Bake potatoes on oven rack 1 hour or until soft. Holding potatoes with potholders, cut each potato in half lengthwise. Scoop out potato insides, leaving about 1/4-inch-thick layer of potato inside skin; place potato insides in medium bowl.
2. Mash sour cream, green onion, soy sauce, and pepper into potato in bowl.
3. If using frozen broccoli, drain and squeeze out excess moisture. Mix broccoli or ratatouille into potato mixture. Divide filling into 4 potato halves. Top with cheese. Sprinkle with bacon. Place on baking sheet.
4. Bake 10 minutes or until heated through and cheese has melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

Rate It

Your rating: None
4.211765
Average: 4.2 (17 votes)