Twice-Baked Potatoes

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From: EatingWell Magazine January/February 1999

Our slimmed down version of twice-baked potatoes make a sophisticated side dish or a meal on their own—paired with a simple green salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large russet potatoes
  • 1/2 cup low-fat cottage cheese
  • 1 large egg yolk
  • 2 scallions, chopped
  • 1 1/2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

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  1. Preheat oven to 400 °F.
  2. Bake potatoes. Halve lengthwise and scoop out flesh, leaving a 1/4-inch shell.
  3. Puree cottage cheese and egg yolk in a food processor. Add potato flesh, scallions, dill, salt and pepper; pulse until just blended. Mound filling into potato skins and place in a baking dish. Bake until heated through, 20 to 30 minutes.

Nutrition information

  • Per serving: 182 calories; 2 g fat(1 g sat); 4 g fiber; 34 g carbohydrates; 8 g protein; 54 mcg folate; 47 mg cholesterol; 3 g sugars; 0 g added sugars; 179 IU vitamin A; 14 mg vitamin C; 56 mg calcium; 2 mg iron; 430 mg sodium; 875 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 lean meat

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