Home > Recipes > Cooking Basics > Twice Baked Potatoes

Twice Baked Potatoes

Name: Twice Baked Potatoes
Prep time: 30

(6 votes, average: 4.67 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

We love these twice-baked potatoes in the CFYL office! The cottage cheese and chives make for a light creamy version of the usual cheese-laden extravaganzas, but they are amazingly tasty for all that, the...

3 russet potatoes, scrubbed
1 teaspoon olive oil
¾ cup low-fat cottage cheese
3/4 cup grated sharp cheddar cheese
2 tablespoons chopped chives or scallions
Salt and pepper, to taste

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

195 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g

Carbohydrates

24 g

Sugar

2 g

Fiber

2 g

Protein

10 g

Sodium

394 mg

Directions

Preheat the oven to 400 degrees. Line a baking sheet with foil.
Poke the potatoes a few times with a fork. Rub the potatoes with olive oil and salt. Place on the prepared baking sheet and bake until tender, about 1 hour.
Peel one of the potatoes and mash with a fork in a large bowl. Cut the other 2 potatoes in half and using a spoon, scoop out the flesh and add to the bowl, leaving ¼-inch of potato on the skin.
Mix the mashed potatoes with cottage cheese, ⅓; cup cheddar, chives, salt and pepper. Taste for seasoning. On the baking sheet, fill the hollow potatoes evenly with the mashed potato mixture, and sprinkle with the remaining ¼ cup of cheddar cheese.
Return to the oven and bake for 15 minutes until well browned. Serve warm.

Chef Tips

For a heavier, more calorie rich dish, substitute whole milk ricotta for the cottage cheese.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.