Tuesday, May 15, 2012

Garlic Twice Baked Potatoes (low fat)

1 TBSP minced jarred garlic

4 large baking potatoes (2-1/2 lb.)

1 cup plain Greek yogurt

1/2 lb. (8 oz.) VELVEETA 2%, cut into 1/2-inch cubes, divided

1/4 cup Grated Parmesan Cheese

4 slices Turkey Bacon Reduced Sodium, cooked, crumbled

Make It

HEAT oven to 400°F.
CUT Poke potatoes in several places with fork. Bake potatoes 1 hour.
REDUCE oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place the insides of the potato in medium bowl; mash. Add garlic into bowl with potatoes. Add yogurt, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells,  place in shallow sprayed baking dish.
BAKE 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

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