Double Baked Cheesy Potatoes- 143 calories

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Baked potatoes are one of my favorite lunches. They are cheep, easy and fast, plus the topping choices are endless. I had some left over chicken for this recipe, if you don’t just read below for my favorite pulled chicken recipe. These make a great side dish for dinner and are so low in calories I will often eat 2 servings for lunch. Try without chicken if you like, just use all of the potato flesh don’t discard the half.

Makes 4 servings-

  • 2 large Potatoes
  • 3 tbsp Low Fat Cheddar Cheese
  • 3 tbsp Greek Yogurt
  • 1 cooked Chicken Breast shredded
  • 1 Jalapeno finely chopped seeds and ribs removed, don’t like heat? Use 1/2 bell pepper.
  • 2 tsp Hot Sauce, plus more for topping. Again don’t like heat? try Ketchup.
  • 1 Scallion finely sliced
  • Salt and pepper to taste

Preheat oven to 425 and cover a cookie sheet with foil.

Stab the potatoes a few time on each time with a fork. Place in microwave for 8-10 minutes, until soft inside. Remove and let sit until cooled enough to handle, once you can work with them cut in half and remove the interior of the potato leaving the skin and a little of the flesh as well (see picture below) do this for only 3 of the halves. The last half you can remove the flesh and store for later or just toss out, but keep the hollow potato shell.

In a small bowl combine the potato flesh, the cheese, chicken, yogurt, jalapeno, hot sauce and some salt and pepper. Place on the cookie sheet and pop in the oven for 10-15 minutes until the cheese is melted and the centers are warm.

Remove from oven, top with more hot sauce and chopped scallions and dig in.

Each half has:

  • Calories: 143
  • Fat: 1
  • Fiber: 2
  • Protein: 13
  • Carbs: 19

Double Baked Cheesy Potatoes

My Favorite Shredded Chicken Recipe-

Make this for salads, tacos, pasta dishes and sandwiches. It is easy and delicious!

  • 2 Chicken Breasts, boneless skinless
  • 1 Bay Leaf
  • 2 Garlic Cloves- smashed but still intact
  • 1 tsp Whole Black Pepper Corn
  • 1 tsp Whole Jamica Allspice- optional
  • 1 tbsp Salt

In a large sauce pot add all the ingredients, fill sauce pot 2/3 full of water. Cover pot and bring to a boil, once it is boiling take down to a simmer and cook for 30 minutes. Remove chicken and let cool before shredding with two forks or your hands.

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