Nancy's Twice-Baked Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large baking potatos4 scallions, chopped½ cup reduced fat sour cream or plain, nonfat yogurt2 tbsp. butter1/3 cup grated sharp cheddar cheese (can substitute any kind of cheese—Parmesan is also flavorful)SaltPepperPaprika for garnish
Scrub and poke the potatoes and bake in a hot oven until done. No need to wrap in foil, and potatoes can be started in microwave for 4 minutes before baking in the conventional oven.
When done, cut bakers in half lengthwise and scoop out flesh, leaving skin and a ¼-inch rind of potato, for strength. Arrange on cookie sheet.
Make a mash of the rest of the ingredients, reserving a little cheese and/or scallion rings.
Let mash cool a few minutes, then pour into pastry bag or plastic bag, seal, and clip off corner, in order to refill potato shells.
Once refilled, garnish potatoes with a sprinkle of cheese,and/or paprika and scallions, and bak for 30 minutes in 350°F oven. Serves 6 – 12.
Number of Servings: 6
Recipe submitted by SparkPeople user MICKBETH.
When done, cut bakers in half lengthwise and scoop out flesh, leaving skin and a ¼-inch rind of potato, for strength. Arrange on cookie sheet.
Make a mash of the rest of the ingredients, reserving a little cheese and/or scallion rings.
Let mash cool a few minutes, then pour into pastry bag or plastic bag, seal, and clip off corner, in order to refill potato shells.
Once refilled, garnish potatoes with a sprinkle of cheese,and/or paprika and scallions, and bak for 30 minutes in 350°F oven. Serves 6 – 12.
Number of Servings: 6
Recipe submitted by SparkPeople user MICKBETH.
Nutritional Info Amount Per Serving
- Calories: 365.6
- Total Fat: 8.7 g
- Cholesterol: 24.6 mg
- Sodium: 130.5 mg
- Total Carbs: 64.5 g
- Dietary Fiber: 6.7 g
- Protein: 9.7 g
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