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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
  • Total Time
    Prep: 1-1/4 hours Bake: 15 min.
  • Makes
    4 servings

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.
Nutrition 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.
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