Herb Twice-Baked Potatoes

Tonight we had Jake’s meatloaf, and I made these YUMMY twice-baked potatoes to go with them.  Chad loved them!

I didn’t have chives, so I just left those out, but did everything else the same.  I made them in the toaster oven too.  I think next time, I may try doubling the recipe, and freezing the extra, before baking them the second time.

Herbed Twice-Baked Potatoes

2 medium baking potatoes
1 1/2 ounces reduced-fat
cream cheese, cubed
1 tablespoon snipped chives
1/4 teaspoon salt
1/4 teaspoon dried basil
dash cayenne pepper
3 tablespoons fat-free milk
3 teaspoons butter, melted and
divided
1 dash garlic powder
1 dash paprika

1. Scrub and pierce potatoes. Bake at 375 degrees F for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
2.  In a bowl, mash the pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika. Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through.

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