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Twice-Baked Potatoes

Photo: Kate Sears; Styling: Gerri Williams
Prep time 20 mins
Cook time 1 hr, 55 mins
Total time 2 hrs, 15 mins
Yield Serves 6
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.


  • 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

Nutrition Information

  • calories 399
  • fat 7 g
  • satfat 3 g
  • protein 15 g
  • carbohydrate 73 g
  • fiber 7 g
  • cholesterol 18 mg
  • sodium 400 mg

How to Make It

  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.