Tuesday, March 25, 2008

Twice Baked Red Potatoes

10 small/ medium red potatoes
¼ c skim milk
2 tbsp reduced fat sour cream
2 tbsp 1/3 less fat cream cheese
2 tbsp butter or margarine
Adobo to taste (type of seasoning salt)
Fresh ground pepper to taste
2-3 oz 2% milk sharp cheddar cheese

Preheat oven to 350 degrees


-Thoroughly wash and dry potatoes and pierce the skin several times with a fork then wrap in foil.

-Bake for 45 minutes at 350 degrees (check them at 30 minutes because mine were finished at this time)

-Let potatoes slightly cool and using a small spoon (I found that using a baby spoon works well), scoop out main portion of each potato half, leaving a solid shell.

-Place scooped out potato into bowl with cheeses, sour cream, butter, spices, and skim milk.

-Mix together with a hand mixture for 1-2 minutes.

-Prepare baking sheet.

-Carefully spoon mixture into the shell of the potatoes using a spoon or it can be piped in.
-Place potatoes onto baking sheet.-Bake filled potatoes until heated thoroughly, browning slightly on top, approximately 10 minutes.


Anonymous said...

i baked them for 30 min at 350 and my potatoes were not soft enough inside to blend. I had to try to microwave the mix longer to make the scooped potatoes easier to mix. I would recommend to bake them longer

Kim said...

Baking time will vary based on the size of the potato you use. Also check to see if you oven temperature is accurate. It's common for the temperature to be off as an oven gets older.

Kim said...
This comment has been removed by the author.
Anonymous said...

These potatoes are AMAZING! I too had a problem because they weren't soft enough. We had to cook them in the microwave also.

Other than that, SO GOOD! Thanks for sharing the recipe.

Anonymous said...

Cooked potatoes for an hour. Even than, skin fell apart. Next time I'll just use regular bake potatoes.