Cheddar and Blue Cheese Twice-Baked Potatoes

Yield: 4 servings (serving size: 2 potato halves)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 8.6g
  • Saturated fat: 5.5g
  • Protein: 14.3g
  • Carbohydrate: 47.8g
  • Cholesterol: 28mg
  • Iron: 2.9mg
  • Sodium: 802mg
  • Calories from fat: 26%
  • Fiber: 4.5g
  • Calcium: 225mg


  • 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


  1. 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.
  2. 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.
  3. Preheat oven to 350°.
  4. Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Arrange shells on a baking sheet. Set aside.
  5. 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.
  6. Bake at 350° for 20 minutes or until cheese melts.
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