Scallion and Bacon Twice-Baked Potatoes

Total Time
1 hr 23 min
15 min
1 hr 8 min
Bacon and scallions give this comfort food recipe terrific flavor. Cheddar cheese and sour cream make the filling nice and creamy.


uncooked potato(es)

4 large, Idaho

fat free sour cream

1 cup(s)

shredded fat-free Cheddar cheese

¾ cup(s)

table salt

tsp, or more to taste

black pepper

tsp, or more to taste

uncooked Canadian bacon

3 slice(s), chopped and cooked until crisp

uncooked scallion(s)

3 medium, white and light green parts, chopped


  1. Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour (or you can microwave potatoes). Remove from oven and increase oven temperature to 450ºF.
  2. Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out potato flesh and place it in a medium bowl; reserve hollowed out potato skins.
  3. Add sour cream and cheese to potato flesh and season liberally with salt and pepper; add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined.
  4. Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes. Yields 1 potato per serving.


Depending on the consistency of your particular potatoes, you may want to add a bit more fat-free sour cream to get your potatoes extra creamy (could affect SmartPoints value).

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