Monday, October 26, 2009

Paula Deen's Lean: Twice-Baked Potatoes

Twice is nice when it comes to these potatoes. What is really fun about them is that they are totally open to your very own unique interpretation. For example, I know that my audience loves cheese and bacon. Therefore, I added turkey bacon and reduced-fat cheddar to my potato filling. The options are endless! You could add broccoli or maybe even grilled chicken to make a complete's up to you. Have some fun with it! Here is what I did to add some flavor to this nutritious and delicious power-food.

Serves 6


6 large Idaho potatoes (as large and oval as possible)
Extra Virgin Olive Oil to coat (about 1 tablespoon; divided)
2 cups FAT FREE sour cream
1/2 cup FAT FREE half & half (or milk)
Salt and pepper to taste (more pepper than salt)
1 teaspoon dried parsley
4 slices Jennie-O EXTRA LEAN TURKEY bacon (cooked and crumbled)
1/2 cup 2% shredded Cheddar cheese


Preheat oven to 350 degrees. Wash potatoes, pat dry, prick sides gently with fork, and coat each potato entirely with EVOO. Place on foil covered pan. Bake for at least one hour. Remove the top third portion of each potato. Using a spoon, scoop out the potato and place in a large bowl. With mixer on high, mix potatoes, sour cream,half & half, salt and pepper. Add parsley and continue mixing until smooth. Mix in cooked bacon.Gently stuff the mixture back into the shells, being careful not to break them. Top with cheese, Paprika and additional salt & pepper (if desired) and bake for 20 to 30 minutes. When they are ready, they should be lightly browned on top.


They were beautiful! Not only did they taste really good, but they came out looking nice too. My only complaint had nothing to do with the potato, but that my stomach just didn't have the room to finish it all. Oh well, that's what Tupperware it for! Gotta love those leftovers.

Just as a side note, this recipe can be frozen for future use. Wrap them up just after filling the potato shells. Now you know you can make them ahead of time and whip them out later for a quick and comforting side. ENJOY!!

NUTRITION FACTS (per serving; one potato): 393.17 calories;  5.23g fat;  73.26g carbohydrate;  13.7g protein;  8.85g fiber

The original recipe for Paula Deen's Twice-Baked Potatoes can be found in The Lady & Sons Savannah Country Cookbook; published by Random House, New York. 1998.


  1. Twice baked potatoes-YUM! Until I read your post it never occurred to me to prepare twiced baked potatoes and freeze them for later use. This would be perfect for a weeknight supper when my family is running around acting hungry and crazy :-)

  2. I love your idea of cooking Paula Dean's recipes but lean...hers are way over the top! The potatoes look delicious!

    Stay Cozy, Carrie

  3. Definately going to make this. We love potatoes in my house. And I'm always looking for something new. Thanks for posting this!

  4. These are great! I love twice backed, and all the substitutes do not hurt the taste a bit (except the turkey bacon... Just can't handle that, but these taste great without the meat). Thanks for the easy to follow recipe

  5. Your twice baked potatoes sound delicious! Thanks for sharing :)

  6. Stopping over from SITS to give you some comment love. I actually DVR'd about 10 hours of Paula Dean shows. I've been making her coleslaw for a year now and it's a hit wherever I go. I just love her!! I'm glad this blog exists.

  7. Dropped by from SITS. What a great idea for a blog!

  8. Oooooooooh, I like your blog. I need recipes like this!

  9. Love it! One of my favorite meals for sure!

  10. Yum. I love twice-baked potatoes, but have never made them.

  11. Love the makeover on these. I just adore potatoes, any possible way!!!!!!!!!!!!!!

  12. I love twice baked potatoes! Those did turn out perfect!

    I'll have to add this to my recipe book!
    Thanks for sharing



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