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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Twice-Baked Potatoes with Cheddar Cheese

Source: dLife

A classic cheesy, creamy stuffed potato skin made with Idaho potatoes, sour cream, milk and Cheddar cheese.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	207.9

Total Carbs	33.0 g

Dietary Fiber	4.4 g

Sugars	3.9 g

Total Fat	4.7 g

Saturated Fat	2.7 g

Unsaturated Fat	0.1 g

Potassium	751.5 mg

Protein	9.9 g

Sodium	230.5 mg

Dietary Exchanges 4.7 Fat, 0.8 Meat, 0.1 Milk, 1.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees F.
Poke holes in potatoes with a fork and bake 1 hour. Slice potatoes in half and let cool.
Spoon out inners of potatoes, leaving a shell. Beat potato middles in a bowl with sour cream, milk, and 1/2 cup cheese until creamy. Sprinkle with salt and pepper.
Place potato mixture into shells and top with 1/4 cup cheese and paprika. Bake 15 to 20 minutes or until cheese melts.