Twice Baked Potatoes
Yield
1 servingsPrep
5 minCook
40 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
baking sized |
*
|
| 1 | x |
yogurt, non-fat
plain |
* |
| 1 | x |
butter
or butter substitute |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
baking sized |
*
|
| 1 | x |
yogurt, non-fat
plain |
* |
| 1 | x |
butter
or butter substitute |
*
|
Directions
Add whatever spices or seasonings you prefer.
They are also good twice baked. After they have baked the first time, slice the top off (this makes a delicious potato skin treat), scoop out the insides, mash or beat with a mixer til smooth. (If you eat dairy, a little nonfat plain yogurt mixed in gives it a nice tang.)
Add any other seasonings and/or butter, if desired, when mashing.
Put potato back in the shells. Sprinkle with paprika and bake until completely heated through, approximately 20 to 30 minutes, at 425 degrees F.
Smith, S. Smith34, TXFT40A@Prodigy. com using MMCONV.
