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Twice Baked Potatoes

Love.Food's picture
  Baking potatoes 32 Ounce (4 Medium Size)
  Light dairy sour cream 1⁄3 Cup (5.33 tbs)
  Snipped fresh chives 1 Tablespoon
  Garlic salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Skim milk 2 Tablespoon
  Shredded low fat natural cheddar cheese 2 Tablespoon

Scrub potatoes thorougly with a brush.
Pat dry.
Prick potatoes with a fork.
Wrap potatoes in foil.
Bake in a 425° oven for 40 to 60 minutes (in a 350° oven for 70 to 80 minutes) or till tender.
Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl.
Gently scoop out each potato, leaving a thin shell.
Add pulp to the bowl.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp.
Add sour cream, chives, garlic salt and pepper; beat till smooth.
Pile mashed potato mixture into potato shells.
Place the potatoes in a shallow baking dish.
Bake in a 425° oven for 20 to 25 minutes or till lightly browned.
Sprinkle the cheddar cheese atop potatoes.
Bake for 2 to 3 minutes more or till the cheese melts.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 507.2 mg21.1%

Total Carbohydrates 172 g57.2%

Dietary Fiber 12.2 g48.7%

Sugars 7.6 g

Protein 34 g68.8%

Vitamin A 18.3% Vitamin C 102.3%

Calcium 27.7% Iron 45%

*Based on a 2000 Calorie diet

Twice Baked Potatoes Recipe