Twice-Baked Potatoes

Serve these stuffed potato shells with Swordfish Kabobs with Red Pepper Pesto and fresh green beans.


2 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 154
Caloriesfromfat 25 %
Fat 4.2 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.9 g
Carbohydrate 24.8 g
Fiber 0.0 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 214 mg
Calcium 0.0 mg


1 medium baking potato (about 8 ounces)
3 tablespoons low-fat sour cream
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh chives
2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese


Scrub potato; bake at 425° for 1 hour or until tender. Let potato cool to touch.

Cut potato in half lengthwise; carefully scoop out pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp in a small bowl; mash until smooth.

Combine mashed potato, sour cream, and next 3 ingredients, beating until smooth. Stir in chives. Spoon potato mixture evenly into potato shells, and sprinkle evenly with cheese. Place potato shells in a small ungreased baking dish. Bake at 425° for 5 minutes or until cheese melts.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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