Cheesy Twice-Baked Potatoes Recipe

5 1 1
Cheesy Twice-Baked Potatoes Recipe
Cheesy Twice-Baked Potatoes Recipe photo by Taste of Home
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Cheesy Twice-Baked Potatoes Recipe

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5 1 1
Publisher Photo
"Packed with cheddar and cottage cheese and hard-cooked egg, these potatoes make a terrific light lunch all by themselves," says Lorraine Danz (right) from New Holland, Pennsylvania.
MAKES:
2 servings
TOTAL TIME:
Prep: 1-1/4 hours + cooling Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 1-1/4 hours + cooling Bake: 25 min.

Ingredients

  • 2 medium baking potatoes
  • 1/2 cup 4% cottage cheese
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon dill weed
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup plus 1 tablespoon shredded cheddar cheese, divided
  • 1 hard-boiled large egg, chopped
  • 1 plum tomato, thinly sliced

Directions

Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup cheddar cheese and egg.
Spoon into potato shells. Top with the remaining cheese. Place on a baking sheet. Bake at 375° for 25-30 minutes or until heated through. Garnish with tomato. Yield: 2 servings.
Originally published as Hearty Stuffed Potatoes in Taste of Home April/May 2001, p11

Nutritional Facts

1 each: 540 calories, 31g fat (11g saturated fat), 160mg cholesterol, 901mg sodium, 44g carbohydrate (6g sugars, 4g fiber), 21g protein.

  • 2 medium baking potatoes
  • 1/2 cup 4% cottage cheese
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon dill weed
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup plus 1 tablespoon shredded cheddar cheese, divided
  • 1 hard-boiled large egg, chopped
  • 1 plum tomato, thinly sliced
  1. Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup cheddar cheese and egg.
  2. Spoon into potato shells. Top with the remaining cheese. Place on a baking sheet. Bake at 375° for 25-30 minutes or until heated through. Garnish with tomato. Yield: 2 servings.
Originally published as Hearty Stuffed Potatoes in Taste of Home April/May 2001, p11

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Dye25 User ID: 1273132 116536
Reviewed Nov. 16, 2009

"Exceptional!"

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