A homemade twice-baked potato.

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When eating out at fine dining restaurants, picking two sides is common when ordering an entree. Twice baked or loaded potatoes usually are on the list.

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Photoby author.

A baked potato topped or stuffed with cheese, butter, sour cream, chives, and bacon bits is a favorite among many.

The potato itself is healthy and low fat. But the fixings are another story. If eaten often, the calories and fat can add up.

My delicious twice-baked potato is a modified recipe lower in fat and can be made at home easily. And after all, I can still treat myself to a real loaded baked potato occasionally when dining out at a steakhouse.

Serves 4.

  • Four medium-sized potatoes.
  • Place the oven rack in the center of oven.
  • Preheat the oven to 350-degree Fahrenheit.

Cooking the potatoes.

  1. Scrub the potato skin with a vegetable brush.
  2. To avoid a potato bursting in the oven and making a mess, make a small cut in each one with a paring knife.
  3. Place potatoes on the center rack evenly spaced out so the heat will circulate evenly around each potato.
  4. Cook potatoes until soft. (Approximately one hour). You will be able to slide a fork or knife in easily.
  5. Remove from oven.
  6. With care, cut a large opening in the top center of the potato skin. (Will be hot to handle.)
  7. Carefully spoon out the hot inners into a large bowl.

Creating the twice-baked potato.

  1. Add 1/2 cup of diced sharp cheddar, Colby jack, pepper jack, fresh parmesan, and Gouda cheeses to the bowl of potato.
  2. Use a masher to mash the hot potato inners together blending the cheese and potatoes.
  3. Add 1/3 cup of two percent milk to the mashed potatoes and one tablespoon of finely chopped roasted chili peppers. (Hot or mild.)
  4. Season with 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground pepper.
  5. Mix well with potato masher.
  6. Carefully spoon the mixture back into the potato jackets mounding high. (The skin will widen to accommodate the stuffing.)
  7. Sprinkle with one tablespoon of grated cheese per potato. A mixture of cheddar, colby jack, pepper jack, fresh Parmesan, and Gouda cheese.
  8. Put each stuffed potato on a sheet pan into the oven and cook for 1/2 hour.
  9. Broil until golden brown on top. (Watch closely.)

Serve as part of an entree or as a light meal.

Options:

Sprinkle 1/2 teaspoon of chopped chives or green onions on top.

Nutrition facts:

One medium baked potato is approximately 30 grams of carbohydrate.

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I am a Registered Dietitian and Certified Diabetes Care and Education Specialist with a culinary arts degree. My comprehensive blend of cooking and nutrition expertise provides reliable “back to the basics” practical information.

Buckeye, AZ
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