Twice-Baked Potatoes
- Author: Hilah Johnson
- Cook Time: 30 mins
- Total Time: 30 minutes
- Yield: 4 1x
- 2 large Russet potatoes (about 6 ounces each)
- 1/4 cup sliced green onions
- 2 tablespoons sour cream or plain yogurt
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1/2 cup grated cheese, divided
- Optional: 1/4 cup crispy bacon bits and/or 1/2 cup steamed small broccoli florets
- Scrub the potatoes very well and poke holes around the equator, long-ways, with a paring knife.
- Cook in the microwave (high power for 7-8 minutes) or oven (350ºF for 1 hour) until soft all over. Leave the oven on 350º or set it to preheat to 350º.
- Cool potatoes until you can handle, then cut in half along the equator.
- Use a grapefruit spoon to scoop out the inside of the potatoes, leaving about 1/4 inch “shell”.
- Put the potato insides in a bowl with the onion, sour cream, butter, salt, pepper and mash until smooth.
- Stir in optional ingredients and half the cheese.
- Pack potato shells with the mixture, mounding it up.
- For crispy potatoe skins (you want) rub the shells with a little more soft butter.
- Place potatoes on a baking sheet and sprinkle the tops with remaining cheese.
- Bake at 350 for about 20 minutes until heated through.
Nutrition
- Serving Size: 1/2 potato
- Calories: 225
- Fat: 9
- Carbohydrates: 30
- Protein: 7