Twice-Baked Potatoes
Prep time:
50 minutesCooking time:
15 minutesIf you have yogurt on hand, you can save money, fat grams and calories by substituting plain fat-free yogurt for sour cream. Your tastebuds won't be able to tell the difference.
Ingredients
Serves 6
- 6 large baking potatoes
- 6 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons butter or margarine
- 2 teaspoons onion salt
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons shredded Cheddar cheese
Directions
1
Preheat oven to 500°F. Microwave potatoes on HIGH for 10 minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potato.
2
Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.
3
Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add onion salt, salt and pepper; stir. Reduce oven temperature to 350°F.
4
Spoon potato mixture into potato shells. Sprinkle with Cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
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Cookin' xpress!
Cookin' xpress!
Use a teaspoon to easily scoop out the potato flesh without tearing the skin.
Great Pairings
Baked Mushroom-Chicken Marsala
There is really no substitute for the unique taste of marsala. Put leftovers to good use: add 2 tablespoonfuls to cook-and- serve vanilla pudding for the flavor of zabaglione, the famous Italian dessert.
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