Cheddar and Blue Cheese Twice-Baked Potatoes



4 servings (serving size: 2 potato halves)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 32 Minutes

Nutritional Information

Calories 317
Fat 8.6 g
Satfat 5.5 g
Protein 14.3 g
Carbohydrate 47.8 g
Cholesterol 28 mg
Iron 2.9 mg
Sodium 802 mg
Caloriesfromfat 26 %
Fiber 4.5 g
Calcium 225 mg


4 (8-ounce) baking potatoes
Cooking spray
1 cup chopped onion (about
1 medium)
1 (8-ounce) package pre-sliced mushrooms
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
1/2 cup fat-free milk
2 tablespoons crumbled blue cheese
2 tablespoons light butter
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese


Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave at HIGH 12 minutes or until done.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, mushrooms, and oregano; coat with cooking spray. Cook 6 minutes or until tender. Remove from heat; stir in parsley.

Preheat oven to 350°.

Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Arrange shells on a baking sheet. Set aside.

Beat potato pulp, milk, and next 4 ingredients in a large bowl with a mixer at medium speed until smooth. Stuff shells evenly with potato mixture. Top with mushroom mixture. Sprinkle evenly with Cheddar cheese.

Bake at 350° for 20 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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