Healthy Living Twice-Baked Potatoes

Healthy Living Twice-Baked Potatoes

"Twice-baked potatoes are always a family favorite. This version is lightened up with light sour cream and reduced-fat Cheddar cheese."
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Ingredients

1 h 55 m servings 88 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  • Prep

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  1. Heat oven to 400 degrees F.
  2. Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
  3. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.
  4. Bake 20 minutes or until heated through.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

Delish!!! I only had 2 small potatoes so I cut the filling in half but it was a great healthy potato that actually tasted good!!! The only change I made was using regular mustard cause thats all...

Most helpful critical review

bland

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Delish!!! I only had 2 small potatoes so I cut the filling in half but it was a great healthy potato that actually tasted good!!! The only change I made was using regular mustard cause thats all...

This is the best recipe for twice baked! My family enjoyed them! It is hard to get them to eat baked potatoes but with this recipe I don't see me having that problem anymore

I also added chopped broccoli and did not use paprika. These were VERY good. Next time I will season and oil the skins so they taste better.

Made these twice baked potatoes and they turned out well. I used a 2% milk Mexican blend, omitted the onion slices added some garlic and added some chives for extra flavor. Overall this was a ni...

These are pretty bland...I wouldn't recommend this recipe

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