Twice-Baked Potatoes

Twice-Baked Potatoes Recipe
Photo: Kate Sears; Styling: Gerri Williams
Stuffed with sauteed mushrooms and scallions, spinach, cheese, and creamy Dijon and sour cream, Twice-Baked Potatoes are a favorite comfort food and a delicious accompaniment to almost any dish.

Yield:

Serves 6

Recipe Time

Prep: 20 Minutes
Cook: 1 Hour, 55 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Calories 399
Fat 7 g
Satfat 3 g
Protein 15 g
Carbohydrate 73 g
Fiber 7 g
Cholesterol 18 mg
Sodium 400 mg

Ingredients

6 large baking potatoes
1 tablespoon canola oil
1 1/2 cups sliced mushrooms
4 scallions, thinly sliced
1 10-oz. box frozen chopped spinach, defrosted and squeezed dry
2 teaspoons Dijon mustard
3/4 cup low-fat sour cream
1/2 cup plus 3 Tbsp. shredded low-fat Cheddar
Salt and pepper

Preparation

1. Preheat oven to 400ºF. Pierce potatoes in several places with a fork; place on a baking sheet. Bake until tender, about 1 hour 15 minutes. Let cool for 15 minutes. Warm oil in a skillet over medium heat. Add mushrooms; sauté until soft and golden and liquid has evaporated, about 6 minutes. Add scallions; sauté for 1 minute. Remove from heat.

2. Carefully slice top inch off potatoes. Scoop out flesh, leaving a 1/4-inch border. Transfer flesh to a bowl and mash. Add mushroom mixture, spinach, mustard, sour cream and 1/2 cup Cheddar. Mix well and season with salt and pepper.

3. Divide mixture among potato shells; sprinkle with remaining Cheddar. Return to baking sheet; bake until heated through and golden brown on top, 25 to 30 minutes.

Note:

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note