Name: Twice-Baked Red Potatoes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 dozen
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 shredded Monterey Jack cheese

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

TEST KITCHEN APPROVED

Twice-Baked Red Potatoes

4.8 | 6 Reviews Add your review

Yield:1 dozen

Prep:30 min

Cook:25 min

Save Saved Saving email print

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 shredded Monterey Jack cheese

Text Ingredients

Shop Recipe

Directions

Preheat oven to 350°. Scrub potatoes; pierce each 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.

Nutrition Facts

1 stuffed potato half: 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.