Quick & Healthy Twice Baked Potatoes

With almost half your daily value of vitamin C, more potassium than a banana per serving and only 180 calories, this recipe is perfect for those who want to get the most out of their meals to help build immunity during cold and flu season. And, it’s easy to adapt the basic recipe to fit your favorite flavor profile or a vegetarian diet using one of the variations below:  Caramelized Onion and Pancetta; Chipotle Chayote; Mediterranean Hummus; and Spinach, Cheddar, Bacon and Egg.  If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 2 teaspoons heart-healthy butter spread
• 1 cup chopped onion
• 4 (5 to 6-ounce) russet potatoes
• 1/2 cup fat-free plain yogurt*
• 1 teaspoon garlic salt*
• Freshly ground pepper, to taste

Preheat oven to 425°F. Melt spread in a medium skillet. Add onion and cook over medium heat in a skillet for 10 to 15 minutes or until soft and lightly browned. While onions are cooking, place potatoes in a medium microwave-safe bowl and cover with plastic wrap. Make a small slit to vent, then microwave on HIGH for 10 minutes or until potatoes are soft when gently squeezed. Let cool slightly, then cut in half and carefully scoop out potato leaving a 1/4-inch shell. Mash potatoes, then stir in cooked onion, yogurt, garlic salt and pepper. Place potato skins on a baking sheet and fill with mashed potato mixture. Bake for 20 minutes or until tops are lightly browned.

VARIATIONS:

Caramelized Onion and Pancetta Twice Baked Potatoes
Replace the cup of chopped onion with 1 quartered and sliced large onion. Cook over medium-low heat for 20 minutes, stirring frequently. Stir in 1/4 cup diced pancetta and cook over medium heat for 5 minutes more or until onions are soft and golden brown. Add 1/2 cup shredded Gouda cheese, 2 teaspoons Dijon mustard and 1 teaspoon dried sage to mashed potato mixture and spoon into potato skins. Bake as directed above.

Nutritional analysis per serving (two halves):
Calories: 250, Fat: 7g, Saturated Fat: 3.5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 500mg, Potassium: 851mg, Carbohydrates: 37g, Fiber: 4g, Sugar: 5g, Protein: 10g, Vitamin A:  6%, Vitamin C:  35%, Calcium:  15%, Iron:  10%

Chipotle Chayote Twice Baked Potatoes
Cook 1/4 cup each: black beans, fresh or frozen corn and diced chayote or zucchini squash with onions. Stir into mashed potato mixture with 1/2 cup reduced-fat shredded Mexican blend cheese and 1/3 cup chipotle salsa and spoon into potato skins. Bake as directed above and top with avocado slices and chopped fresh cilantro, if desired.

Nutritional analysis per serving (two halves):
Calories: 250, Fat: 5g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 10mg, Sodium: 530mg, Potassium: 898mg, Carbohydrates: 43g, Fiber: 5g, Sugar: 6g, Protein: 10g, Vitamin A:  10%, Vitamin C:  45%, Calcium:  20%, Iron:  10%

Mediterranean Hummus Twice Baked Potatoes
Stir 1/2 cup prepared hummus, 1/3 cup diced roasted red bell peppers and 1/2 teaspoon smoked paprika into mashed potato mixture and spoon into potato skins. Bake as directed above and top with slivered Kalamata olives, if desired. 

Nutritional analysis per serving (two halves):
Calories: 240, Fat: 5g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 440mg, Potassium: 915mg, Carbohydrates: 43g, Fiber: 6g, Sugar: 5g, Protein: 8g, Vitamin A:  15%, Vitamin C:  50%, Calcium:  8%, Iron:  15%

Spinach, Cheddar, Bacon and Egg Twice Baked Potatoes
Stir 1 cup chopped fresh spinach, 1/2 cup shredded reduced-fat sharp Cheddar cheese and 1/4 cup real bacon pieces into mashed potato mixture and spoon into potato skins. Bake as directed above and top each serving with a fried egg. 

Nutritional analysis per serving (two halves):
Calories: 320, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 230mg, Sodium: 680mg, Potassium: 919mg, Carbohydrates: 39g, Fiber: 4g, Sugar: 5g, Protein: 18g, Vitamin A:  30%, Vitamin C:  40%, Calcium: 30%, Iron: 15%