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Wasabi-Ranch Twice Baked Potatoes

Wasabi-Ranch Twice Baked Potatoes
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

  1. 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.
  2. Meanwhile, in a medium bowl, whisk the dressing, yogurt, wasabi, garlic, salt, and pepper; set aside.
  3. 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.
  4. 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.
  5. Place stuffed potatoes in oven and bake about 15 minutes, or until golden. Top with remaining soy bacon bits.


Feel free to top these with extra scallions, if desired, and season to taste.

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