Twice Baked Potatoes
Bake once for a soft potato side dish. Bake twice for a creamier potato with seasoning.
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Servings: 8
Calories: 130kcal
Cost: $1.08 per serving
Ingredients
- 4 medium russet potatoes
- ¼ cup CNP Herb Ranch Seasoning
- 1 cup shredded low-fat cheddar cheese
Instructions
- Scrub potatoes, poke with a fork, wrap in foil, and bake at 425℉ for 40-60 minutes until tender. Cool.
- Carefully cut baked potatoes in half lengthwise.
- Scoop out most of the potato without tearing the skin. Set potato shell aside.
- Preheat oven to 350°F.
- In a bowl, combine insides of potatoes and seasoning. Mix thoroughly.
- Scoop potato mixture back into shells. Top with shredded cheese.
- Bake on a baking sheet at 350°F until hot and cheese is melted, about 15 minutes.
Notes
Variations
- Broccoli & Cheese: Add chopped steamed broccoli. Top with low-fat cheese and yogurt.
- Loaded Potato: In a bowl, combine 1 cup low-fat cottage cheese, 4 Tablespoons low-fat shredded cheddar cheese, 4 Tablespoons chopped tomato, 2 Tablespoons chopped green pepper, and 2 Tablespoons chopped green onion. After cutting potatoes in half, fluff each side with fork and top with cheese mixture.
- Pizza Potatoes: After cutting potato in half, spread 1 Tablespoon of pizza sauce on each half. Sprinkle with finely chopped mushrooms, onion, green pepper, or pizza topping of your choice, along with mozzarella cheese. Bake 7 minutes or until cheese melts.