Skinny Twice Baked Potato

Whoever said potatoes are bad for you is seriously misinformed. Potatoes can be a healthy source of vitamin C, potassium, and other minerals such as iron. Prepared the right way, they are not just empty calorie bombs. And yes, they are rich in carbs, but they are complex carbs, which when consumed with the skin for added fiber, can provide a slow release of energy. A perfect food for runners.

One of the healthiest way to prepare potatoes is to bake them. I like to throw some potatoes in the oven when I'm baking other things to utilize the otherwise wasted oven space. Baking extra potatoes means I can use them for other recipes, such as twice baked potatoes.

My recipe for a healthier version of twice baked potatoes uses Greek yogurt instead of sour cream and a minimal amount of butter. I topped it with a flavorful, sharp and nutty cheese and served it with a salad for an easy lunch.

Skinny Twice Baked Potato
Makes 4 servings

4 medium russet potatoes, well scrubbed
1/2 cup Greek yogurt
salt and pepper, to taste
1 Tbsp butter
2 scallions, chopped
2/3 cup shredded cheese

Preheat oven to 425 degrees. Bake potatoes for about 45 minutes, or until they can be easily pierced by a fork.

Turn down the oven to 350F. Take baked potatoes out of the oven and slice them in half lengthwise. Carefully scoop out the innards with a spoon, leaving a thin layer of potato and the skin intact. Lightly mash the scooped out potato, and combine it with scallions, yogurt, butter, salt, and pepper. Divide the potato mixture evenly between the potato skin shells. Top each one with a bit of shredded cheese.

Place potatoes on a baking sheet and bake for 15 minutes. Enjoy!