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Herbed Twice-Baked Potatoes

By: Ruth Andrewson

"Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho"

Rate/Review | Read Reviews (93)

Prep Time:
15 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 medium baking potatoes
1 1/2 ounces reduced-fat cream cheese, cubed
1 tablespoon snipped chives
1/4 teaspoon salt
1/4 teaspoon dried basil
dash cayenne pepper
3 tablespoons fat-free milk
3 teaspoons butter, melted and divided
1 dash garlic powder
1 dash paprika

Directions

Scrub and pierce potatoes. Bake at 375 degrees F for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
In a bowl, mash the 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.

Footnotes

Nutritional Analysis: 1 potato half equals 150 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 234 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.