Caramelized Onion & Pancetta Twice Baked Potatoes

  • 2 tsp. heart-healthy butter spread
  • 1 quartered and sliced large onion
  • 4 (5 to 6-ounce) russet potatoes
  • ½ c. fat-free plain yogurt
  • ½ c. shredded Gouda cheese
  • 1 tsp. garlic salt
  • ¼ c. diced pancetta
  • 2 tsp. Dijon mustard
  • 1 tsp. dried sage
  • Freshly ground black pepper, to taste
  • Pre-heat oven to 425 degrees F
  • Melt spread in a medium skillet
  • Add onion and cook over medium-low heat for 20 minutes, stirring frequently
  • Stir in pancetta and cook over medium heat for 5 minutes more or until onions are soft and golden brown
  • While onions are cooking, place potatoes in a medium microwave-safe bowl and cover with plastic wrap
  • Make a small slit to vent, then microwave on HIGH for 10 minutes or until potatoes are soft when gently squeezed
  • Let cool slightly, then cut in half and carefully scoop out potato leaving a ¼-inch shell
  • Mash potatoes, stir in cooked onion & pancetta, yogurt, Dijon mustard, garlic salt, sage, pepper & cheese.
  • Place potato skins on a baking sheet and fill with mashed potato mixture
  • Bake for 20 minutes or until tops are lightly browned
Nutritional analysis per serving (two halves): Calories: 250, fat: 7g, saturated fat: 3.5g, trans fat: 0g, cholesterol: 20mg, sodium: 500mg, potassium: 851mg, carbohydrates: 37g, fiber: 4g, sugar: 5g, protein: 10g, Vitamin A: 6%, Vitamin C: 35%, Calcium: 15%, Iron: 10%.


Lisa Farmer, Nutrition Coordinator, YMCA of Greater Kansas City