Twice Baked Potatoes
Servings
2Serving size
1/2 stuffed potatoThis recipe can be easily multiplied and keeps well – reheat gently.
Ingredients
| 12 ounces Idaho potatoes (1 large potato) |
| 2 Tbsp Reduced fat buttermilk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 large Green onions (sliced crosswise) |
| 1 ounce Reduced fat cheddar cheese (grated) |
Instructions
Poke a few holes in the potato using the tines of a fork. Place the potato in the oven and bake for 50 minutes. Remove and let cool slightly.
Slice the potato in half lengthwise.
Scoop out the flesh of the potato leaving about 1/4 inch of skin and flesh.
Place the flesh in a bowl and mash together with the buttermilk, salt, pepper and green onion.
Stuff the potato skins with the mashed potatoes and top with the grated cheese. Place the potatoes in the oven and bake until the cheese is melted.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Who doesn’t love twice baked potatoes? You do have to take the extra step of mashing the potatoes, but it’s oh so worth it.