This recipe for twice baked potatoes is a great way to get kids to eat vegetables. Creamy and cheesy, it is quite healthy, too. Indeed, these twice baked potatoes are a great source of protein, vitamin C, fiber, calcium, and vitamin A.
When shopping for the potatoes, look for potatoes that are approximately the same size. That way, they will all be done at the same time. If you can't find Yukon gold potatoes in your local grocery store, try Russet potatoes instead.
Serve these twice baked potatoes with baked chicken and mushrooms, chicken breasts with wine or chicken marsala for a healthy and filling meal that is special enough to serve to company. These stuffed potatoes also make a nice main course for a light dinner or lunch.
If you are a fan of make-ahead, freezer meals, this twice baked potato recipe should be one of your staples. Just freeze the potatoes on a cookie sheet before baking the second time, then wrap them tightly in a freezer container. When you're ready to serve, thaw and bake just until heated through.
For more healthy recipes like this one, see also scalloped potatoes with cheese, broccoli mashed potatoes, make ahead mashed potatoes, butternut squash smashed potatoes, and white and sweet potato gratin.
Twice Baked Potatoes Recipe
Ingredients:
- 4 large Yukon gold potatoes
- 1/2 cup non-fat sour cream
- 1/4 cup non-fat milk
- 1 cup frozen broccoli florets
- 1 small red pepper, chopped finely
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black pepper
- 1 cup low-fat shredded Cheddar or Monterey Jack cheese
Directions:
- Preheat oven to 350 degrees F. Scrub potatoes and wipe dry with a paper towel. Bake in preheated oven for 1 hour.
- Remove from oven and allow the potatoes to cool.
- When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the potato flesh, leaving about 1/8 of an inch of potato flesh left in the skins.
- Add sour cream, milk, broccoli florets, red pepper, salt and pepper to the potato flesh and mash until well combined. Stir in a half-cup of the shredded cheese.
- Spoon the potato mixture back into the potato shells. Place the stuffed potatoes on a baking sheet or cookie sheet lined with parchment paper or a silpat mat. Sprinkle the stuffed potatoes with the remaining cheese.
- Bake another 10 minutes or until the cheese is melted. Serve immediately.
Makes 8 servings.
Per serving: 187 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 36 g carbohydrate, 4 g fiber, 8 g protein, 13% vitamin A, 66% vitamin C, 12% calcium, 10% iron
