Wasabi-Ranch Twice Baked Potatoes

SERVES: 4

COOK TIME: 1 Hr

This spicy twice-baked potato is made with lighter ingredients, which means you get to enjoy more of the kick, without dealing with much of the guilt.

What You'll Need

4 Idaho russet potatoes, scrubbed
1/2 cup low-fat ranch dressing
1/4 cup Greek nonfat plain yogurt or nonfat sour cream
1 teaspoon Wasabi paste or prepared horseradish
1 teaspoon minced garlic
1 teaspoon salt or salt substitute
1/4 teaspoon black pepper
1/4 cup chopped scallion
1/2 cup frozen shelled edamame or peas
1/2 cup soy bacon bits or cooked and chopped turkey bacon, divided

What to Do

Preheat oven to 425 degrees F. Pierce potatoes with a fork and place on ungreased baking sheet. Bake 45 minutes, or until tender and easily pierced.
Meanwhile, in a medium bowl, whisk the dressing, yogurt, wasabi, garlic, salt, and pepper; set aside.
Remove potatoes from oven. Cut a 2-inch slit lengthwise on top of each potato. Squeeze sides to force slit open. Leaving a thin shell, scoop out all the flesh and add it to the bowl with dressing mixture. Return skins to baking sheet.
Mash potato filling with masher or whisk until fluffy; fold in scallions, edamame, and 1/4 cup soy bacon bits. Put filling in prepared shells.
Place stuffed potatoes in oven and bake about 15 minutes, or until golden. Top with remaining soy bacon bits.