TWICE BAKED POTATO, RICHARD IN THE KITCHEN

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Fry up some bacon and preserve some of the bacon grease.

Cut slits on one side of the large russet baking potatoes to allow steam to escape.

Rub vegetable oil all over the potato until well coated.

Sprinkle kosher salt over the top of the potato.

Microwave the potato for about 7 to 8 minutes.

Once cooked, split the potato in half using the slits as a guide.

Use a towel to hold the hot potato and scoop out the inner potato into a bowl.

Add lots of butter, cooked bacon, kosher salt, black pepper, garlic powder, cheddar cheese, parsley, chopped white onion, and bacon grease to the bowl with the potato insides.

Mash the mixture until smooth to create mashed potatoes.

Fill the potato skins with the mashed mixture, mounding it slightly.

Top with additional cheddar cheese.

Bake in the oven at 350°F for about 15 minutes until the cheese melts.

Fill the potato bowls with Cincinnati style chili and top with parsley and cilantro.

Add a couple of bacon slices on top for effect.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens