Twice Baked Potatoes

When we think of comfort food, we think of this popular potato recipe served at Green Mountain at Fox Run. Serve it for lunch or dinner along with a salad or other favorite veggie. Oh, and did we say – it’s pretty low cost, too!


(Makes 4 servings)

4 small baking potatoes
1/2 cup fat-free or lowfat cottage cheese (4 ounces)
¼ cup fat-free (skim) milk
2 tablespoons finely chopped onion
2 tablespoons chopped fresh chives
2 cloves garlic, finely chopped, if desired
¼ teaspoon paprika
½ teaspoon ground white pepper
Dash of salt
Dash of pepper
1/2 cup shredded part-skim mozzarella cheese (4 ounces)
2 tablespoons chopped cooked bacon, if desired

Heat oven to 450°. Bake potatoes 35 to 40 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice lengthwise from the top of each potato; scoop out inside into large bowl, leaving a thin shell. Set shells aside.

Mash potato until no lumps remain. Mix in remaining ingredients except salt, pepper, cheese and bacon; beat until fluffy. Stir in salt and pepper to taste. Fill shells with potato mixture; sprinkle with cheese. Place filled shells on ungreased cookie sheet and bake 10 to 12 minutes or until hot. Garnish with bacon and serve immediately.

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