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Twice-Baked Spuds

Twice-Baked Spuds
This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving.
2 ServingsPrep: 20 min. Bake: 1 hour 20 min.

Ingredients

  • 2 large baking potatoes
  • 1 cup chopped peeled parsnips
  • 1 garlic clove, peeled
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons buttermilk
  • 1/2 teaspoon salt
  • Pinch pepper
  • Dash hot pepper sauce
  • 1/4 cup finely chopped green onions
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon paprika

Directions

  • Bake potatoes at 375° for 1 hour or until tender. Allow to cool.
  • Place parsnips and garlic in a small saucepan; cover with water.
  • Bring to a boil over medium heat. Reduce heat; cover and simmer for
  • 20 minutes or until tender. Drain and mash.
  • Cut a thin slice off the top of each potato; discard. Scoop out the
  • pulp, leaving a thin shell. In a bowl, mash potato pulp with
  • parsnips and garlic. Beat in next five ingredients, using a hand
  • mixer.
  • Stir in green onions. Spoon into the potato shells. Combine the
  • Parmesan cheese and paprika; sprinkle over top. Place on a baking
  • sheet. Bake, uncovered, at 375° for 20-30 minutes or until
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Twice-Baked Spuds (continued)

Directions (continued)

  • heated through. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 416 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 728 mg sodium, 81 g carbohydrate, 10 g fiber, 11 g protein.
© Taste of Home 2009 Tasteofhome Logo