Twice-Baked Potatoes

Naturally low in fat and simply delicious.

January 4, 2013

These spuds have all the buttery richness of the mashed guys but only a fraction of the fat. They're already seasoned, so you won't be tempted to slather on the butter and salt, and they come in nature's own portion-controlled packaging. Remember to eat the skins—that's where the nutrients and nearly 70 percent of the fiber hide.

Serves: 8
Prep:  13 min
Cook: 1 hr 10 min
Total: 1 hr 23 min

  • 4 large russet potatoes, scrubbed
  • 1/4 cup nonfat buttermilk, warmed
  • 2 tbsp sour cream, at room temperature
  • 2 scallions, thinly sliced



1. Bake potatoes in a 400°F oven until soft, about 1 hour. Remove potatoes from oven, allow to cool for 5 minutes, then slice each in half.

2. Scoop the flesh from each potato into a large bowl; set the skins aside. Mash the potatoes.

3. Add buttermilk, sour cream, 3/4 teaspoon salt, 1/4 teaspoon pepper, and scallions; mix thoroughly. Spoon an eighth of the potato mixture into each reserved skin.

4. Place potato halves on baking sheet and rewarm in 400°F oven until heated through, about 10 to 15 minutes. Serve immediately.

Nutritional Facts per serving
Calories     152.6 cal
Fat     0.2 g
Saturated fat     0.1 g
Cholesterol     0.6 mg
Sodium     22.9 mg
Carbohydrates     34.5 g
Total sugars     1.6 g
Dietary fiber     2.5 g
Protein     4.4 g

Courtesy of the Rodale Healthy Recipe Finder.

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