Twice Baked Potatoes are always a big hit for any meal. You can make them low-carb friendly and no one will ever know the difference. By roasting the potatoes 24 hours ahead of time, the potatoes become starch-resistant overnight. To make this side dish come together quickly, you can also scoop out the potato flesh so that the shells are all ready to go when the time comes to mash the potatoes and fill the shells.
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 degrees 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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