Herbed Twice-Baked Potatoes Recipe

4.5 2 3
Herbed Twice-Baked Potatoes Recipe
Herbed Twice-Baked Potatoes Recipe photo by Taste of Home
Publisher Photo

Herbed Twice-Baked Potatoes Recipe

Read Reviews
4.5 2 3
Publisher Photo
Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 15 min.

Ingredients

  • 2 medium baking potatoes
  • 1-1/2 ounces reduced-fat cream cheese, cubed
  • 1 tablespoon snipped 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. Scoop out pulp, leaving a thin shell.
In a bowl, mash the 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.
Originally published as Herbed Twice-Baked Potatoes in Light & Tasty October 2005, p21

Nutritional Facts

1 each: 150 calories, 5g fat (3g saturated fat), 15mg cholesterol, 234mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 2 medium baking potatoes
  • 1-1/2 ounces reduced-fat cream cheese, cubed
  • 1 tablespoon snipped 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
  1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
  2. In a bowl, mash the 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.
Originally published as Herbed Twice-Baked Potatoes in Light & Tasty October 2005, p21

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Reviews forHerbed Twice-Baked Potatoes

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MY REVIEW
foodeater User ID: 4333490 63942
Reviewed Aug. 28, 2010

"i tried this recipe tonight on my family. we all thought they had good flavor and i loved that they were healthy; however, i feel that i could just wing my own recipe and have just as a good a potato. i really liked them but my dad and boyfriend think they fell flat so i have no fans on my end, sorry."

MY REVIEW
chantalb User ID: 1765992 86987
Reviewed Nov. 12, 2008

"Normally twice baked potatoes are rather tasteless and boring, but this recipe is a winner. Filled with flavor and texture you'll definately make it again."

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