Twice Baked Potatoes - Lite
Recipe: #4982
March 23, 2012
Categories: Side Dishes, Potatoes, Pacific Northwest, Pacific Rim, Brunch, Romantic Dinner, Oven Bake, Diabetic, Heart Healthy, No Eggs, Vegetarian, more
"We love twice baked potatoes but so often they are filled so heavy on the butter and cream so I've developed this lite version, the serving is one half potato. Turned out very tasty and satisfying."
Ingredients
Nutritional
- Serving Size: 1 (156.5 g)
- Calories 261.8
- Total Fat - 13.3 g
- Saturated Fat - 6.1 g
- Cholesterol - 32.6 mg
- Sodium - 497.4 mg
- Total Carbohydrate - 24.2 g
- Dietary Fiber - 1.7 g
- Sugars - 2 g
- Protein - 12.3 g
- Calcium - 299.2 mg
- Iron - 1.2 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400f degrees. Scrub potatoes and cut a line lenghwise around each potato 1/4 inch deep. Place on oven rack, bake for 45 minutes or until cooked through. Remove to cool for about 10 minutes or until able to hand hold.
Step 2
When cool enough to handle, slice each potato in half through the cut line lenghwise. Scrape the inside into a bowl, being careful to leave 1/4 inch skin to fill. Set skins aside in a casserole that will hold the 4.
Step 3
Add all of the other ingredients , except for 1/2 cup of cheese; stir and mash to combine. Divide the mashed mixture into 4 equal portions and fill each of the 4 skins. Sprinkle the other 1/2 cup cheese over the tops of the filled skins.
Step 4
Place casserole on the middle rack of the preheated oven, bake for 20 minutes or until well heated through and the topping cheese is melted and browned.
Tips
No special items needed.