Mini Southern Twice Baked Potatoes

November is prime football season in the south, and no matter which team you cheer for, the tailgate is an essential part of the game.   The right tailgate snacks can help celebrate a win or soothe a painful loss.  But the wrong tailgate snacks (too many creamy dips, chips, hotdogs, etc) can leave you feeling sick to your stomach no matter how the game turns out.  Many of these snack foods lack nutritional value, but are loaded with calories.  That turns into a double whammy for your diet: you need to eat more to feel full, but take in WAY too many calories in the process!

This twist on calorie heavy loaded potato skins balances carbohydrate and protein from the Greek yogurt and cheese to help fill you up and keep you full.  This more substantial snack should help you avoid over-doing it on the empty calories.  You might want to double this recipe if you are serving a crowd!

Mini Twice Baked Potatoes

6 small red potatoes
2 tsp olive oil
1 Tbsp skim milk
2 Tbsp plain Greek yogurt
1 Tbsp olive oil
2 tsp  The Delicious Dietitian Southern All Purpose Spice Blend
1/3 cup 2% shredded cheddar cheese, plus 2 Tbsp
Chives for garnish (optional)

Preheat oven to 400 degrees.  Coat potatoes in 1 tsp olive oil and place on a jelly roll pan.  Bake about 35 minutes, or until tender.  Let cool slightly.

Slice potatoes in half, and spoon pulp into a mixing bowl, reserve skins.  Add milk, yogurt, olive oil, spice blend, and 1/3 cup cheese to potato mixture.  Spoon potato mixture into skins, sprinkle with remaining cheese.  Bake at 400 for 15 minutes, or until cheese is melted.  Sprinkle with chives.  Enjoy!