Parmesan Ranch Twice Baked Potatos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large baking potatos (total weight 1.25 pounds)3/4 cup low fat sour cream1/2 cup Kraft reduced fat grated parmesan cheese1 tsp dried parsley3/4 tsp ground black pepper1 tsp seasoned salt1/2 ts garlic powder1/4 tsp onion powder1/8 tsp dried thyme
Clean and bake potatos using your favorite method.
Remove from oven, cut in half lengthwise and let cool a little. Very carefully scoop most of the potato out of the skins, leaving a little around the edges to help hold the shape and taking great care to not break through the skin. I have found that if you can scrap more from the bottom of the potato skin, it will sit better.
Mix scooped out potato with the rest of the ingredients, stirring thouroughly with a fork. You can also use a blender for a smoother texture.
Divide mixture between skins on a foil lined baking sheet. Put back in oven for 20-30 minutes, until tops begin to turn slightly brown.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TNLORI.
Remove from oven, cut in half lengthwise and let cool a little. Very carefully scoop most of the potato out of the skins, leaving a little around the edges to help hold the shape and taking great care to not break through the skin. I have found that if you can scrap more from the bottom of the potato skin, it will sit better.
Mix scooped out potato with the rest of the ingredients, stirring thouroughly with a fork. You can also use a blender for a smoother texture.
Divide mixture between skins on a foil lined baking sheet. Put back in oven for 20-30 minutes, until tops begin to turn slightly brown.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TNLORI.
Nutritional Info Amount Per Serving
- Calories: 240.5
- Total Fat: 8.6 g
- Cholesterol: 32.7 mg
- Sodium: 630.6 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.1 g
- Protein: 6.9 g