We're getting ready for our church potluck dinner tomorrow. This morning I made a chocolate sheet cake. This is very moist, and you pour the icing over the cake while it's still hot from the oven. Right now, there's a ham in the oven, and I'll make scalloped potatoes tomorrow morning. I still need to make a banana pudding and a diabetic carrot cake (I don't like it, but one of the ladies at church wants to try it). I still have a little bit of work to do this evening before bed. I'll try to post the recipes for the chocolate cake and the scalloped potatoes tomorrow.
For supper tonight we had a skinny version of twice-baked potatoes. Everyone loved them! It's been a long time since I made baked potatoes, and these were creamy and cheesy. Here's the recipe.
Makeover Twice-Baked Potatoes
from Taste of Home's Light & Tasty Premiere Issue
6 large baking potatoes
2 tablespoons butter or stick margarine, softened
1 cup 1% milk
1/4 pound turkey bacon (about 9 slices), diced and cooked
1-1/2 cups (6 ounces) shredded reuced-fat cheddar cheese, divided
2 tablespoons minced chives
1/2 teaspoon salt
Bake the potatoes at 375 for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells.
Place on an ungreased baking sheet. Bake at 375 for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Yield: 6 servings.