See more
Photo: Kate Sears; Styling: Gerri Williams Photo by: Photo: Kate Sears; Styling: Gerri Williams

Twice-Baked Potatoes

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.

All You JANUARY 2012

  • Yield: Serves 6
  • Cook time: 1 Hour, 55 Minutes
  • Prep time: 20 Minutes
  • Total: 2 Hours, 15 Minutes
  • Cost Per Serving:$1.35


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 399
  • Fat: 7g
  • Saturated fat: 3g
  • Protein: 15g
  • Carbohydrate: 73g
  • Fiber: 7g
  • Cholesterol: 18mg
  • Sodium: 400mg

Go to Full Version of

Twice-Baked Potatoes Recipe