Hot potato, hot potato.
Baked potatoes are frugal they're under a $1 a pound. And it's easy to make them into a main course by overstuffing them with lots of goodies.
The following recipe is from Desperation Dinners. The potatoes can be baked several days ahead, then prepared for the recipe and baked in just minutes.
Overstuffed Twice-Baked Potatoes
Makes 6 servings
Cook's note: This recipe calls for five potatoes, but only some of the shells are used. The extra potato insides help create the "overstuffed" stuffing. To bake potatoes, scrub potatoes and prick twice with a fork. Cook directly on a rack in a preheated 475 degrees for 1 hour or until soft.
5 extra-large baked potatoes (see cook's note) nonstick cooking spray 2 tablespoons butter 1/2 cup light sour cream 1/2 cup finely shredded low-fat cheddar cheese 1/4 cup real bacon pieces (4 slices, cooked, crumbled bacon can be used) 2 tablespoons low-fat milk salt and pepper to taste Preheat oven to 375 degrees.
If potatoes are cold, microwave briefly to soften the insides. Cut three potatoes in half. Using a spoon, scoop out potato insides, leaving 1/4 inch of potato next to the skin, and place in a medium bowl. (This 1/4 inch of potato and skin will form a "potato bowl.") Place the potato bowls in a casserole dish lightly coated with nonstick cooking spray. Peel the remaining two whole potatoes, and discard this peeling. Add to the potato in the bowl. Add butter, sour cream, 1/4 cup cheese, bacon, milk and salt and pepper. Using a potato masher, mash the ingredients together. Mixture will be lumpy. Fill the potato bowls, mounding the filling using a spoon until all of the potato mixture is used. Top with remaining cheese. Bake until cheese is melted and potatoes are heated through, about 15 minutes.
PER SERVING: 317 calories; 10 g protein; 47 g carbohydrates; 4 g fiber; 11 g fat (6 g saturated); 30 mg cholesterol; 258 mg sodium