Twice Baked Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 small Yukon gold potatoes (about 1 pound) 3 large egg whites4 tablespoons olive oil 1/2 cup skim milk1 1/2 cups grated Gruyere cheese 1 teaspoons coarse salt 1/2 teaspoon freshly ground pepper
Directions
1) Preheat the oven to 425 degrees. Wrap potatoes in aluminum foil, and bake until tender when pierced with the tip of a knife, about 1 hour. Let cool.
2) When potatoes are cool enough to handle, cut each in half. Scoop out flesh, reserving skins, and pass through a ricer, or mash by hand. Stir in egg whites, olive oil, milk, 1 cup Gruyere cheese, salt, and pepper. Scoop filling onto reserved skins. Cover with foil, and refrigerate until shortly before serving.
3) Preheat the oven to 400 degrees. Place filled potatoes on a baking sheet, and sprinkle with remaining Gruyere. Bake until filling is set and tops are golden brown, about 25 minutes. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user CURVEY1964.
1) Preheat the oven to 425 degrees. Wrap potatoes in aluminum foil, and bake until tender when pierced with the tip of a knife, about 1 hour. Let cool.
2) When potatoes are cool enough to handle, cut each in half. Scoop out flesh, reserving skins, and pass through a ricer, or mash by hand. Stir in egg whites, olive oil, milk, 1 cup Gruyere cheese, salt, and pepper. Scoop filling onto reserved skins. Cover with foil, and refrigerate until shortly before serving.
3) Preheat the oven to 400 degrees. Place filled potatoes on a baking sheet, and sprinkle with remaining Gruyere. Bake until filling is set and tops are golden brown, about 25 minutes. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user CURVEY1964.
Nutritional Info Amount Per Serving
- Calories: 219.1
- Total Fat: 13.3 g
- Cholesterol: 22.4 mg
- Sodium: 368.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.9 g
- Protein: 9.3 g
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