LIGHT TWICE-BAKED POTATOES RECIPE
We created our recipe for light twice-baked potatoes for a few reasons. We wanted the light, creamy flavor we love without going crazy on ingredients.
Provided by Cheryl Najafi
Categories side dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees and rub the potatoes generously with olive oil. Sprinkle the exterior of each potato generously with kosher salt then place on a baking sheet. Poke each of the potatoes with a fork or paring knife and bake 50-60 minutes or until fork-tender. Remove potatoes from oven and set them aside until cool enough to handle.
- Once potatoes are cool enough to touch, slice each one in half horizontally. Beginning with the tops, remove the flesh from the skin and add the flesh to a medium-sized mixing bowl and discard the skins. For the bottoms of the potato, scoop out the very center portion of the flesh but make certain to leave at least a ¼" edge in all directions to support the filling. Add the scooped-out flesh to the bowl.
- Mash the potatoes in the bowl with a fork until no large chunks remain then add the yogurt, olive oil, dried basil and cheese and mix until smooth. (You can add a little more olive oil or yogurt if you find the filling to be a little too dry for your taste. Potatoes vary greatly in size, so you'll have to adjust to your liking.)
- Fold in the chopped tomato and season to taste with salt and pepper. Divide the filling between each of the potato boats, sprinkle with a little bit of extra cheese and return potatoes to oven. Bake an additional 15 minutes or just until the cheese and filling are nice and hot.
Nutrition Facts : Calories 353 kcal, Carbohydrate 41 g, Protein 8 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 373 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
HEALTHIER ULTIMATE TWICE-BAKED POTATOES
I love these in a restaurant so when I make them at home I try to make them a little healthier.
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
- Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
- Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
- Bake in oven until filling is hot and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 35.8 g, Cholesterol 37 mg, Fat 12.3 g, Fiber 4.5 g, Protein 12.3 g, SaturatedFat 6.6 g, Sodium 476.2 mg, Sugar 2.7 g
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
LIGHT TWICE-BAKED POTATOES
Steps:
- Heat oven to 400°F.
- Prick potatoes with fork to allow steam to escape. Bake 60-75 minutes or until fork tender. Reduce oven temperature to 375°F.
- Cut potatoes in half lengthwise; cool 15 minutes. Using spoon, scoop out inside of potatoes; place potato pulp into large bowl. Set potato shells aside.
- Add sour cream, Light Butter with Canola Oil, 2 tablespoons chives, 2 tablespoons bacon bits, salt and pepper to bowl with potato pulp. Beat at medium speed until smooth.
- Evenly pipe or fill shells with potato mixture; place onto ungreased baking sheet. Bake 15-20 minutes or until heated through. Top with additional bacon bits and chives, if desired.
Nutrition Facts : Calories 190 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 290 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Sugar grams, Protein 5 grams
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
HERBED TWICE-BAKED POTATOES
Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half lengthwise. Scoop out pulp, leaving thin shells., In a large bowl, mash pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika., Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through., , ,
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MAKEOVER TWICE-BAKED POTATOES
A slimmed-downed version of this classic by using substituting 1% milk, turkey bacon and reduced-fat cheddar cheese. Try this version and see if you family can tell difference.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells., Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 298 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 717mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein.
BEST FLUFFY TWICE-BAKED POTATOES!
These potatos really live up to there name, they ARE fluffy and what I think to be, one of the best recipes for twice baked potatoes. I'm certain you will agree once you try them! Prep time does not include baking the potatoes (which is about 1 hour baking time).
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a thin slice from the top of the potato and discard.
- Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
- With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
- Add in the shredded cheese; mix well to combine.
- In another bowl, whip the egg whites until stiff; fold into potato mixture.
- Pile the potato mixture back into the skins.
- In a small bowl or cup beat the remaining egg yolk with water.
- Set oven to 400 degrees.
- Brush the egg yolk/water mixture over the top of each potato.
- Set the stuffed potatoes into a greased baking pan.
- Bake for 15 minutes.
Nutrition Facts : Calories 387.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 84.2, Sodium 157.9, Carbohydrate 66.3, Fiber 8.1, Sugar 3.1, Protein 12.6
LIGHT TWICE BAKED POTATO CASSEROLE
Make and share this Light Twice Baked Potato Casserole recipe from Food.com.
Provided by Delish du Jour
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 and bake potatoes for 40-60 minutes or till tender, let cool.
- Peel potatoes and cut into 1 inch cubes.
- Mix potatoes, salt, pepper, garlic powder, onion powder and sour cream.
- Place half of potato mixture in a greased 13x9 baking dish.
- Sprinkle with half of the cheese, bacon and green onions.
- Repeat with second half of the potato mixture.
- Top with second half of cheese and bacon.
- Bake, uncovered at 350 for 25 minutes.
- Sprinkle with remaining green onions.
Nutrition Facts : Calories 242.2, Fat 9.9, SaturatedFat 5, Cholesterol 25.6, Sodium 263.7, Carbohydrate 32.8, Fiber 3.8, Sugar 1.6, Protein 6.3
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