Twice-Baked Potatoes are always a crowd-pleaser, and with a few simple tweaks, they can be made lower in carbs, without anyone suspecting a thing! The secret? Roast the potatoes a day ahead. Letting them chill in the fridge for 24 hours transforms some of the starch into resistant starch, making them easier on blood sugar while still rich and satisfying.
To streamline prep, scoop out the potato flesh ahead of time so your shells are ready to fill when it’s time to mash and assemble. Whether you’re serving them at a family dinner or bringing them to a gathering, these upgraded spuds deliver all the comfort with a smart, health-conscious twist.
Ingredients
3 russet potatoes
2 Tbsp. butter, softened
1 lb. turkey bacon, cooked and crumbled
1 1/2 cups cheddar cheese, shredded
2 Tbsp. green onions, sliced
1 tsp. salt
Dash of pepper
1/2 cup chicken broth
1/4 cup sour cream
1/4 tsp. paprika
Instructions
On the day before preparation, roast the potatoes in the oven. Allow the potatoes to cool and store them in the refrigerator overnight.
On the day of preparation, remove the potatoes from the refrigerator and cut them in half. Scoop out the pulp of the potatoes into the bowl of a mixer, leaving a shell. Be careful not to scoop too close to the skin or the potato skins will tear.
To the potato pulp, add the broth, 1/2 cup cheddar cheese, butter, green onion, sour cream, salt and pepper. Beat until smooth and creamy.
Spoon the potato mixture into the potato shells. Top with the remaining cheese.
Bake at 350°F for about 20 minutes, or until the cheese is melted. Remove from the oven and sprinkle with smoked paprika as a garnish
Resistant Starch Twice Baked Potatoes
Equipment
- 1 measuring cup
- Measuring spoons
- 1 1knife
- 1 baking sheet
- 1 medium spoon
- 1 mixer and mixing bowl
Ingredients
- 3 russet potatoes
- 2 Tbsp. butter, softened
- 1 lb. turkey bacon, cooked and crumbled
- 1-1/2 cups cheddar cheese, shredded
- 2 Tbsp. green onions, sliced
- 1 tsp. salt
- Dash of pepper
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 1/4 tsp. paprika
Instructions
- On the day before preparation, roast the potatoes in the oven. Allow the potatoes to cool and store them in the refrigerator overnight.
- On the day of preparation, remove the potatoes from the refrigerator and cut in half.
- Scoop out the pulp of the potatoes into the bowl of a mixer, leaving a shell. Be careful not to scoop too close to the skin or the potato skins will tear.
- To the potato pulp, add the broth, 1/2 cup cheddar cheese, butter, green onion, sour cream, salt and pepper.
- Beat until smooth and creamy.
- Spoon the potato mixture into the potato shells.
- Top with the remaining cheese.
- Bake at 350 degrees for about 20 minutes or until the cheese is melted.
- Remove from the oven and sprinkle with smoked paprika as a garnish.
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