The Pioneer Woman Tasty Kitchen
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Stuffed Baked Potato Make-Over

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Level: Easy

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Description

I love a stuffed baked potato. I love them at a steakhouse and I love them made at home. But my love of such things has the scale groaning. So it’s make-over time. I really wasn’t sure if this was going to be satisfying but I was pleasantly surprised.

Give it a try! You might be surprised, too!

Ingredients

  • 2 whole Baking Potatoes, Large, Washed
  • 4 Tablespoons Low-fat Ranch Dressing
  • 4 Tablespoons Bacon Bits
  • 4 Tablespoons Low-fat Sharp, Shredded Cheddar Cheese

Preparation

Preheat oven to 425ºF.

Trim the ends off of each potato. Cut each potato in half. (Cut them in half in the direction that will allow the potato half to stand on the trimmed end.)

Lay out 4 small sheets of foil and lightly spray with oil. Wrap each potato in the foil with the oily side to the potato skin. Bake at 425ºF for 40 minutes or until the potatoes are soft enough inside to scoop out.

Remove from the oven and open the foil. Scoop out most of each potato leaving a little “bowl”. Mix the scooped out potato with the ranch dressing and bacon bits. Stuff this mixture back into the potatoes. Top each potato with 1 tablespoon of the cheese.

Shut off the oven heat but return the potatoes to the oven for 5-6 minutes or until the cheese has melted nicely.

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