Twice Baked Potatoes



Serving size

1/2 stuffed potato
75 Minutes

This recipe can be easily multiplied and keeps well – reheat gently.

Twice Baked Potatoes


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)


Preheat the oven to 400°F.

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.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

"Have you any idea how many kids it takes to turn off one light in the kitchen? Three. It takes one to say, 'What light?' and two more to say, 'I didn't turn it on.'"

Erma Bombeck, Housewife