Twice Baked Potatoes

I have always loved Twice Baked Potatoes but don’t make them because of the high fat content.  This recipe uses fat-free ingredients to make a wonderful tasting Twice Baked Potatoes – a great side dish to any meal.

The pictures below show only one potato being made…so of course if you are making the entire recipe you will have more ingredients. Also, I added the paprika to the filling (opps)!  It should have been sprinkled on top.

Heat oven to 400 degrees.

3 large baking potatoes

Scrub and then pierce potatoes in several places.  Bake 1 – 1 1/2 hours or until tender.

As soon as you can handle the potatoes, cut lengthwise in half – scoop out centers, leaving 1/4 inch around the edges.

1/2 cup fat-free chicken broth

1 cup 2% sharp cheddar cheese, divided 

1/3 cup thin sliced green onions

1/3 – 1/2 cup fat-free sour cream

1/2 – 1 tsp. Dijon mustard (optional but gives it a nice little bite)

seasonings of your choice

Beat potato pulp, broth, 1/2 cheese, onions, sour cream, mustard and seasonings with mixer until well blended.

1/4 tsp. paprika

Place shells in a casserole dish.  Spoon mixture into shells.  Sprinkle the remainder of the cheese on top.  Sprinkle with paprika. (Picture is wrong!)

Bake 20 minutes or until heated through.

Makes 6 servings.

FREEZE AHEAD:  This is a great recipe to make and freeze ahead.  So easy to just grab the number of potatoes that you need, thaw and heat.

Wrap each half individually.  Since they are kind of mushy, I placed them in a casserole dish and then put this in the freezer until they were frozen.  After potatoes are completely frozen, put them in a  zip-lock freezer bag.

To Reheat:  Thaw potatoes completely.  Unwrap and place on a cookie sheet or shallow casserole dish.  Top with grated cheese.  Bake 20 minutes at 400 degrees.  If your oven is set to another temperature for something else you are cooking, the potatoes can really be cooked at any temperature – as long as they are hot all the way through and the cheese is melted.  Putting them in the microwave works too!

FULL RECIPE WITHOUT PICTURES —

TWICE BAKED POTATOES

3 large baking potatoes

1/2 cup fat-free chicken broth

1 cup 2% sharp cheddar cheese, divided (I use Cabot)

1/3 cup thin sliced green onions

1/3 – 1/2 cup fat-free sour cream

1/2 – 1 tsp. Dijon mustard (optional but gives it a nice little bite)

seasonings of choice

1/4 tsp. paprika

Heat oven to 400 degrees.

Scrub and then pierce potatoes in several places.  Bake 1 – 1 1/2 hours or until tender.

Immediately cut potatoes lengthwise in half – scoop out centers, leaving 1/4 inch around the edges.

Beat potato pulp, broth, 1/2 cheese, onions, sour cream and mustard with mixer until well blended.

Place shells in a casserole dish.  Spoon mixture into shells.  Sprinkle the remainder of the cheese on top.  Sprinkle with paprika.

Bake 20 minutes or until heated through.

Makes 6 servings.

FREEZE AHEAD:  This is a great recipe to make and freeze ahead.  So easy to just grab the number of potatoes that you need, thaw and heat.

Wrap each half individually.  Since they are kind of mushy, I placed them in a casserole dish and then put this in the freezer until they were frozen.  Then I put all the potatoes in a  zip-lock freezer bag.

To reheat:  Thaw potatoes completely.  Unwrap and place on a cookie sheet or shallow casserole dish.  Top with grated cheese.  Bake 20 minutes at 400 degrees.  If your oven is set to another temperature for something else you are cooking, the potatoes can really be cooked at any temperature – as long as they are hot all the way through and the cheese is melted.