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Sour Cream Twice-Baked Potatoes

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Categories: Christmas, New Year
Type: Side Dishes

For these great twice-baked potatoes, just scoop out baked potato halves and blend the cooked potato with sour cream, cheese, and spices. Spoon the mixture back into the shells and bake again!

Serves: Serves: 4 (2 halves)

Ingredients:

  • 4 medium-sized (5 ounces each) baking potatoes
  • 1/4 cup Land O Lakes no-fat sour cream
  • 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
  • 1 teaspoon dried onion flakes
  • 1 teaspoon dried parsley flakes
  • Paprika

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Directions:

  1. Preheat oven to 425 degrees.
  2. Place potatoes on a baking sheet and bake for 45 to 60 minutes or until tender.
  3. Cut each potato in half lengthwise. Scoop potato pulp into a large bowl, reserving shells. Mash potato pulp with a potato masher or fork. Stir in sour cream, Parmesan cheese, onion flakes, and parsley flakes.
  4. Evenly spoon mixture into reserved potato shells. Lightly sprinkle paprika over top.
  5. Arrange potato halves on a baking sheet and bake for 10 minutes or until tops are lightly browned.

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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