Make-Ahead Twice Baked Potatos (4pts)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 lbs of baking potatoes - large (6)1/2 cup of butter, melted1 cup fat-free milk or fat-free half and half3 ounces of fat free cream cheese2 teaspoons salt or salt substitute1 tsp ground black pepper4 oz shredded sharp cheddar chees (1 cup)
1. Preheat oven to 400
2. Spray the skin of the potatoes with pam
3. Place potatoes, not touching, on a large baking sheet.
4. Sprinkle outside of potatos with a little sea salt
5. Bake potatoes 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done
6. In a large mixing bowl add butter, cream cheese, salt and pepper and mix well.
7. With a serrated knife, cut baked potatoes in half length-wise. Try not to break skins
8. With a large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin to hold it together.
9. Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
10.Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding fat free half and half as needed to make potatoes the consistency of slightly stiff mashed potatoes.
11. Spoon and press potato mixture into each half of potato shell.
12. Return filled half to baking sheet
13. Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
14. TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake 15 - 25 minutes
15. TO FREEZE FOR LATER USE: cOVER POTATOES WITH PLASIC WRAP AND FREEZE.
16. Remove and place into sandwich bags and put back into freezer.
17.TO COOK FROZEN POTATOES: cover with foil and bake in a 350 degree oven for 45 minutes. Uncover and bake an additional 15 minutes or until hot.
Number of Servings: 12
Recipe submitted by SparkPeople user MOOOOW.
2. Spray the skin of the potatoes with pam
3. Place potatoes, not touching, on a large baking sheet.
4. Sprinkle outside of potatos with a little sea salt
5. Bake potatoes 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done
6. In a large mixing bowl add butter, cream cheese, salt and pepper and mix well.
7. With a serrated knife, cut baked potatoes in half length-wise. Try not to break skins
8. With a large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin to hold it together.
9. Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
10.Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding fat free half and half as needed to make potatoes the consistency of slightly stiff mashed potatoes.
11. Spoon and press potato mixture into each half of potato shell.
12. Return filled half to baking sheet
13. Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
14. TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake 15 - 25 minutes
15. TO FREEZE FOR LATER USE: cOVER POTATOES WITH PLASIC WRAP AND FREEZE.
16. Remove and place into sandwich bags and put back into freezer.
17.TO COOK FROZEN POTATOES: cover with foil and bake in a 350 degree oven for 45 minutes. Uncover and bake an additional 15 minutes or until hot.
Number of Servings: 12
Recipe submitted by SparkPeople user MOOOOW.
Nutritional Info Amount Per Serving
- Calories: 208.6
- Total Fat: 5.7 g
- Cholesterol: 12.2 mg
- Sodium: 498.7 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.5 g
- Protein: 6.4 g
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