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Herbed Twice-Baked Potatoes

Herbed Twice-Baked Potatoes
Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho
4 ServingsPrep: 1-1/4 hours Bake: 15 min.

Ingredients

  • 2 medium baking potatoes
  • 1-1/2 ounces reduced-fat cream cheese, cubed
  • 1 tablespoon minced chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • Dash cayenne pepper
  • 3 tablespoons fat-free milk
  • 3 teaspoons butter, melted, divided
  • Dash garlic powder
  • Dash paprika

Directions

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until
  • tender. Cool for 10 minutes. Cut potatoes in half lengthwise. Scoop
  • out pulp, leaving thin shells.
  • In a large bowl, mash pulp with cream cheese, chives, salt, basil and
  • cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into
  • potato shells. Drizzle with remaining butter; sprinkle with garlic
  • powder and paprika.
  • Place on an ungreased baking sheet. Bake for 15-20 minutes or until
  • heated through.
  • Yield: 4 servings.
© Taste of Home 2013

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Herbed Twice-Baked Potatoes (continued)

Nutrition Facts: 1 potato half equals 150 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 234 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
© Taste of Home 2013