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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.

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 1 Meat , 2 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
  1. Preheat oven to 400 degrees F.
  2. Poke holes in potatoes with a fork and bake 1 hour. Slice potatoes in half and let cool.
  3. 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.
  4. Place potato mixture into shells and top with 1/4 cup cheese and paprika. Bake 15 to 20 minutes or until cheese melts.

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