Twice-Baked Potatoes | Recipes | Cook For Your Life
Twice Baked Potatoes - Cook For Your Life- anti-cancer recipes

Twice-Baked Potatoes

Rated 5 out of 5
5 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

We love these twice-baked potatoes! The cottage cheese and chives make for a light, creamy version of the usual cheese-laden extravaganzas, but they are amazingly tasty and the perfect comfort food. Plus they’re so easy...


  • 3 russet potatoes, scrubbed
  • 1 teaspoon olive oil
  • ¾ cup low-fat cottage cheese
  • ⅓ cup + ¼ cup grated sharp cheddar cheese, divided
  • 2 tablespoons chopped chives or scallions
  • Salt and pepper, to taste
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


195 cals


7 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


24 g


2 g


2 g


10 g


394 mg


  1. Preheat the oven to 400 degrees. Line a baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society