Baby Twice-Baked Potatoes

These potatoes can be assembled one day ahead, refrigerated, and baked just before serving.

Yield: 8 servings (serving size: 1 potato)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 2.6g
  • Saturated fat: 1.4g
  • Protein: 4.0g
  • Carbohydrate: 12.0g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 230mg
  • Calories from fat: 27%
  • Fiber: 1.1g
  • Calcium: 63mg


  • 8 small red potatoes (about 1 pound)
  • 2 green onions, finely chopped
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup fat-free milk
  • 2 bacon slices, cooked and crumbled
  • 1/2 cup (2 ounces) pre-shredded reduced-fat sharp Cheddar cheese
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat oven to 350°.
  2. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 6 minutes or until tender. Let stand 5 minutes. Cut each potato in half; scoop out pulp, reserving shells. Combine potato pulp, onions, and remaining ingredients with a mixer at medium speed.
  3. Spoon potato mixture into shells. Place on a baking sheet; bake at 350° for 10 minutes or until thoroughly heated.
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