To fuel a cardio workout, you need healthy carbohydrates. These souped-up baked potatoes provide plenty of carbs, plus a healthy dose of bone-boosting calcium from the cheese and yogurt -- all for only 3 grams of fat.
Twice-Baked Cheesy Potatoes
- Serves 2
- 1 large red or Russet potato (about 9 ounces)
- ¼ cup whole milk yogurt
- ¼ cup chunky mild salsa
- 1 tablespoon thick BBQ sauce, if desired
- Salt and fresh black pepper, to taste
- 2 slices 2% Kraft American cheese
Bake the potato at 350 degrees until done. Remove from oven and slice in half lengthwise. Lower oven to 250 degrees.
Scoop out the flesh into a bowl and set the skins aside. Add the yogurt, salsa and BBQ sauce, if using, and mix well. Add salt and pepper to taste.
Divide the potato mixture between the reserved potato skins. Top each potato with a slice of cheese. Bake for 10 minutes until the cheese is melted.