Twice Baked Potatoes

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A perfect accompaniment to steak or chops. The yogurt and spice filling is just as tasty as old fashioned cheese, butter or sour cream fillings, but with a lot less fat. They are also nice with a salad for a light, yet filling meal.

350
Calories
1g
Fat
9g
Protein
4
Servings

Ingredients

4 large potatoes
2 T chives (fresh or dried)
1 c Stonyfield Organic Low Fat Plain Yogurt
1/2 t salt
1/2 t ground black pepper
Nutrition Information: 
Calories: 
350
Calories from Fat: 
5
Total Fat: 
1g
Total Carbohydrate: 
79g
Dietary Fiber: 
7g
Protein: 
9g

Preparation:

Step 1

Preheat oven to 350°.

Step 2

Scrub potatoes under water, being careful not to rub the skin off.

Step 3

Pierce each potato a few times with a fork, then place in preheated oven for 1 hour.

Step 4

When you remove the potatoes from the oven, they should give a bit when squeezed.

Step 5

If not, just cook for an additional 10 minutes.

Step 6

Cut an oval hole in the top of the potato that will be large enough to easily insert a small spoon.

Step 7

Carefully scoop the contents of the potato into a bowl, trying not to break the skin.

Step 8

Mash potatoes and blend yogurt, chive, salt and pepper.

Step 9

Put the potato mixture back into the potato skins and replace the top.

Step 10

Bake for 20-30 minutes.

Step 11

Turn the oven up to broil for the last 5 minutes - this will cause the tops to puff up and the potato to turn golden brown and crispy.

Ingredients

4 large potatoes
2 T chives (fresh or dried)
1 c Stonyfield Organic Low Fat Plain Yogurt
1/2 t salt
1/2 t ground black pepper
Nutrition Information: 
Calories: 
350
Calories from Fat: 
5
Total Fat: 
1g
Total Carbohydrate: 
79g
Dietary Fiber: 
7g
Protein: 
9g

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