Dear Jeanne: This tastes too good for it to be any good for you! Can you reduce the fat and keep the "yum"? Anything you can do would be appreciated.


— Cheryl, Oxnard, Calif.

Dear Cheryl: Yes, this is just like a "loaded" baked potato, including the fat! It doesn't need to have all the fat in order to keep the yum.

Try this version — I bet you won't go back to the other recipe. The buttermilk may sound different, but it actually tastes a lot like the sour cream in the potatoes, and it adds a lot of moisture.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website,

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21/2 pounds red potatoes

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup sour cream

1/2 cup mayonnaise

1/2 pound bacon, cooked and crumbled into small pieces

1 1/2 cups cheddar cheese, grated

1/2 bunch green onions, chopped

Boil the potatoes and cut into bite-size cubes. Add the salt and pepper, sour cream and mayonnaise. Mix in the rest of the ingredients.

Makes 8 servings.


21/2 pounds red potatoes

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 1/2 cups light sour cream

1/2 cup low-fat buttermilk

1 bunch green onions, chopped

1/4 pound turkey bacon, cooked crisp and chopped

11/2 cups reduced-fat cheddar cheese

1. Boil the potatoes in a large pot of water over medium-high heat until tender. Cut into bite-size pieces. (You can peel them or not, as you prefer.)

2. Place in a large bowl and sprinkle with the salt, pepper and garlic powder. Stir in the sour cream, buttermilk, green onions, bacon and cheese.

Makes 8 servings.

Each serving contains approximately: Original Recipe: 458 calories; 33 gm fat; 68 mg cholesterol; 970 mg sodium; 27 gm carbohydrates; 15 gm protein; 2 gm fiber. Revised Recipe: 205 calories; 5 gm fat; 21 mg cholesterol; 618 mg sodium; 29 gm carbohydrates; 12 gm protein; 2 gm fiber.