Twice Baked Potatoes with Curry and Edamame

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 261.3
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 664.7 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 9.7 g

View full nutritional breakdown of Twice Baked Potatoes with Curry and Edamame calories by ingredient


perfect for leftover baked potatoes perfect for leftover baked potatoes
Number of Servings: 4


    4 medium baked potatoes, cut in half lengthwise
    1/2 cup nonfat sour cream
    2 teaspoons olive oil
    1 medium onion, minced
    1 clove garlic, minced
    1 teaspoon curry powder
    1/4 teaspoon ground ginger
    1 cup edamame
    1/2 tsp. salt


Preheat oven to 400 degrees.

Scoop potato out of sliced potatoes, leaving a shell. Bake shells until firm on a cookie sheet, 15 minutes, until firm.

Mix scooped potato with sour cream and mash until smooth.

Heat oil in skillet, add onion and garlic, saute until soft. Add curry powder, ginger, and salt, cook ome minute. Stir in edamame. Add all ingredients to potato mixture and blend gently.

Stuff each potato shell with about 1/2 cup of mixture, return to oven and bake for 15 minutes until browned on top, about 15 minutes. Serve immediately. One serving is two stuffed potato halves.

Number of Servings: 4

Recipe submitted by SparkPeople user UPSTAIRSMONA.