Loaded Baked Potatoes

Loaded Baked Potatoes
Photo by Howard L. Puckett


  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
  • ¼ teaspoon black pepper
  • 2 bacon slices, cooked and crumbled
  • ½ cup (2 ounces) crumbled feta cheese
  • 4 large baking potatoes (about 12 ounces each)
  • 2 tablespoons minced fresh or 2 teaspoons dried oregano
  • ½ teaspoon salt
  • + 2 more ingredients
    • ½ cup 1% low-fat milk
    • ¼ cup thinly sliced green onions

Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a ...

View full recipe at My Recipes


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