Twice-Baked Potatoes


Twice-Baked Potatoes

Twice-Baked Potatoes


  • 6 medium (5 oz each) Yukon Gold potatoes
  • 6 large shallots, sliced 1/8 in. thick
  • Nonstick spray
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 cup reduced-fat garlic and herb cheese spread
  • 1 cup shredded Colby or Cheddar cheese
  • Garnish: finely chopped parsley and red bell pepper


  • Heat oven to 400°F. You’ll need a rimmed baking sheet coated with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.
  • Bake 25 minutes, tossing shallots once, or until golden; remove. Continue baking potatoes 35 minutes or until soft.
  • When cool enough to handle, cut potatoes in half. Scoop insides into a medium bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then Colby cheese. Stir in half the shallots. Spoon into skins.
  • Decrease oven temperature to 375°F; return potatoes to rimmed baking sheet. Bake 15 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter; garnish.

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Source: Huffingtonpost

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