Skinny Twice Baked Potato Bites

If you could choose one Thanksgiving side dish to make an entire meal out of, what would it be?

For me it would be Twice Baked Potatoes. I could eat a giant serving of those cheesy, rich, bacon topped spuds.

My scale would not be happy with me though.

This year instead of making them sinful and high in calories, I've opted to make a skinnier version. Guess what they still taste sinful!

My friends over Cabot Cheese have made a wonderful thing.... Sharp Cheddar Cheese with 75% less fat!! It still has that cheesy, sharpness I look for in a cheese but without all the guilt. I combined that with some fat free sour cream, neufatel cheese, and some Brummel and Brown buttery spread that is made with yogurt. I then decided even with the lower fat dairy products the portion size is much too large. So after baking I sliced them into bit sized pieces.

My favorite side dish can now be an appetizer!

Skinny Twice Baked Potato Bites

Ingredients:
4 baked potatoes cooled 
2 tbs of butter substitute
2 oz neufatel cheese
1 cup shredded reduced fat cheddar cheese
1/2 cup fat free sour cream
2 cloves of minced garlic
salt and pepper to taste
Skim Milk (Optional if potato mixture is too dry)
Diced scallions or chives for garnish

Directions:

Cut potatoes length wise in half. Scrape potato out of skins into a medium mixing bowl.

Mash potato w/ all of the remaining ingredients using only 1/2 of the cheddar cheese. Add salt and pepper to taste. I used about a 1/2 tsp of salt and a few dashes of fresh ground black pepper.

Spoon mashed potatoes into potato skins.

Top with remaining cheddar cheese.

Bake at 400 for for about 20 minutes. Or until cheese is browned on top.

Allow to cool for abot 15 minutes. Slice into 1-2 inch slices. Garnish with green onions or chives.