There’s just something about adding extra veggies to an indulgent dish that makes it seem healthier. Zucchini muffins are much healthier than chocolate chips muffins, right? Same with carrot cake.
So by that logic (however flawed it may be), rich and cheesy twice baked potatoes loaded with bacon are made healthier by the addition of a few handful of veggies. Which means you can have two instead of one without feeling guilty. At least that’s what I tell myself, so if you disagree, please just keep that to yourself, okay?
Now, just so you know, in addition to upping the “healthiness” of these potatoes, the extra veggies add a great taste and texture. Seriously, these things are so good and they could easily count as a complete meal. (See, there IS justification for eating two at once!)
Veggie Loaded Twice-Baked Potatoes
Ingredients
- 10 medium sized Russet potatoes
- 1/2 cup milk
- 1/3 cup sour cream
- 1/4 cup butter, melted
- 1 tsp garlic powder
- 1/2 tsp black powder
- 1/2 tsp black pepper
- 1 zucchini, finely diced or shredded
- 2 carrots, peeled and finely diced or shredded
- 4 diced green onions
- 1/2 – 1 lb diced, cooked and drained bacon
- 1 cup shredded cheddar cheese
Instructions
- Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle.
- Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle.
- Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.
- Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.
