Super Bowl Party dishes — try fat-free twice-baked potatoes

Potato skins are a Super Bowl standard but all that fat in the cheese and bacon are out if you’re on a low-salt, low-fat diet. But a reader of this blog recently suggested making mashed potatoes using low-salt chicken stock rather than butter and milk. So we’re adding these as an option for our week of Super Bowl treats.

I tried the idea and loved it, so I thought why not take it to the next level but using the mixture to make a twice-baked potato? Simply bake several large potatoes until they are soft to the touch. They can be done in a microwave as well, check yours for cooking times since that varies by microwave.

All you need for fat-free, low-salt mashed potatoes.
All you need for fat-free, low-salt mashed potatoes.
Add soup slowly and mash to get the consistency you want. This first attempt of mine got a little too mushy.Add soup slowly and mash to get the consistency you want. This first attempt of mine got a little too mushy.Add soup slowly and mash to get the consistency you want. This first attempt of mine got a little too mushy.
Add soup slowly and mash to get the consistency you want. This first attempt of mine got a little too mushy.
Once the consistency you want, spoon into your potato skins and broil a few minutes to brown the tops.
Once the consistency you want, spoon into your potato skins and broil a few minutes to brown the tops.

Once they’re done, cut length-wise and scoop out the potato inside leaving the half-skins intact for refilling.
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