Twice-Baked Red Potatoes Recipe

5 3 3
Twice-Baked Red Potatoes Recipe
Twice-Baked Red Potatoes Recipe photo by Taste of Home
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Twice-Baked Red Potatoes Recipe

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5 3 3
Publisher Photo
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 6 large red potatoes (about 10 ounces each)
  • 1/2 cup 1% milk
  • 1/2 cup fat-free plain yogurt
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons garlic-herb seasoning blend
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Directions

Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.
When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.
Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown. Yield: 1 dozen.
Originally published as Twice-Baked Red Potatoes in Taste of Home November 2016, p34

Nutritional Facts

1/2 stuffed potato: 211 calories, 6g fat (4g saturated fat), 17mg cholesterol, 322mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 6 large red potatoes (about 10 ounces each)
  • 1/2 cup 1% milk
  • 1/2 cup fat-free plain yogurt
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons garlic-herb seasoning blend
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  1. Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.
  2. When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.
  3. Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown. Yield: 1 dozen.
Originally published as Twice-Baked Red Potatoes in Taste of Home November 2016, p34

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Reviews forTwice-Baked Red Potatoes

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Queenlalisa User ID: 15400 257796
Reviewed Dec. 7, 2016

"I loved these twice baked potatoes! I've never put yogurt in potatoes but it was delicious. The Monterey Jack was so good in them."

MY REVIEW
apschwartz User ID: 1393337 256984
Reviewed Nov. 19, 2016

"easy and yummy! Will definitely make again."

MY REVIEW
Beema User ID: 446601 256114
Reviewed Oct. 30, 2016

"Looking for a side for just one, and healthy for me, I found this recipe fills the bill. easy to cut down using just one potato. I loved the "new" flavors and I know I will make this again... and again. This volunteer field editor gives Valerie's recipe five stars."

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