Jalapeno loaded baked potato
6SP blue/green, 4SP purple
Servings: 8
Ingredients
- 4 medium russet potatoes
- 1 Tbsp olive oil
- 1/3 cup fat-free sour cream
- 1/3 cup 1% milk
- 2 Tbsp light butter
- 1 Tbsp ranch seasoning
- Dash of salt and pepper
- 2 jalapenos, seeded and diced
- 1 cup reduced-fat shredded cheddar cheese
- 6 Tbsp real bacon bits *or 6 slices of cooked center cut bacon
Instructions
- Preheat oven to 400F, wash potatoes then brush with olive oil, bake in the oven for 1 hour.
- Let potatoes cool, then cut each in half and scoop out the center leaving 1/2 inch of potato on the skins.
- In a bowl mix together the potato, sour cream, milk, butter, ranch seasoning, salt & pepper, most of the diced jalapeno (leave a little aside for topping) 1/2 cup of cheese (leave remaining aside) and 3 Tbsp bacon bits
- Spoon the mixture into the 8 potato skins, top with remaining cheese, jalapeno and bacon.
- Bake in the oven at 400F for 10 minutes or until cheese is melted and bubbling.
Notes
Smart points- blue/green- 6 using WW recipe builder
Smart points- purple- 4 using WW recipe builder
Points plus- 5 using PP calculator
Nutritional info per potato...Calories 185...Fat 8g...Sat fat 2.6g...Carbs 22.1g...Fiber 2g...Sugar 2g...Protein 9.6g.. using My Fitness Pal *includes all ingredientsÂ