This baker gives Wendy’s a run for their money. A quick and simple dinner done in less than half of the amount of time! What could be better?
INGREDIENTS:
2 russet potatoes
2 tbsp light butter
2 tbsp unsweetened almond milk
1/4 cup shredded cheddar cheese
salt, pepper, and garlic powder to taste
1 tbsp rays no sugar added bbq sauce
3 tbsp light sour cream
2 strips of cooked bacon – chopped
8 oz shredded pulled pork
chives or green onion to garnish
INSTRUCTIONS:
Wash your potatoes, pat them dry, and use a fork to poke holes all around the potato to allow the steam to escape. Don’t skip this step, for real. GOTTA POKE EM’ ALL. Pokemon humor, amirite? Alright, moving on. Microwave those bad boys for five minutes, then flip. Microwave for another 3-5 more minutes or until it is fork tender to the very center. Let cool slightly before attempting to scoop out the insides so you don’t burn your fingers off. Also, don’t scoop too close to the outside, otherwise you risk breaking your tator and then how can it properly hold all of that magical mashed filling? Once you’ve scooped the filling out of both potatoes, mash it with 2 tbsp unsweetened almond milk, 2 tbsp light sour cream, 2 tbsp light butter, salt, pepper, and garlic powder to taste. Scoop the mashed potatoes back into your potato skins and top with 2 tbsp shredded cheese, 4 oz pulled pork, and 1 chopped bacon strip each. Pop them back into the microwave (or in the oven at 425 to crisp up the skins if you’re into that) until the cheese has melted. Add another tablespoon drizzle of sour cream and some chives or green onions to garnish.
NUTRITION FOR ONE LOADED POTATO:
604 calories – 48C/29F/48P
