Twice-Baked Potatoes

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

Yield: 2 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 25%
  • Fat: 4.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.9g
  • Carbohydrate: 24.8g
  • Fiber: 0.0g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 214mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Scrub potato; bake at 425° for 1 hour or until tender. Let potato cool to touch.
  2. 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.
  3. 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.
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