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Recipes

Italian Twice Baked Potatoes

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INGREDIENTS

  • 2 to 2-1/2 lbs. (4 large) baking potatoes, scrubbed and pierced with fork
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
 

DIRECTIONS

  • 1

    Place potatoes on paper towel in microwave oven. Microwave on HIGH 8 minutes. Turn potatoes over; microwave 8 minutes more or until tender. Let stand 5 minutes.

  • 2

    Combine sour cream, milk, salt and pepper in medium bowl. Cut potatoes in half lengthwise. Scoop potato pulp into bowl leaving 1/4-inch shell. Place shells on foil-lined baking sheet. Mix potato pulp into sour cream mixture. Stir in spinach and 1 cup cheese.

  • 3

    Mound mixture into potato shells. Bake in preheated 350°F oven 20 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes or until cheese is melted; sprinkle with basil.

Italian Twice Baked Potatoes

SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 276

Total Fat 10.6g

Saturated Fat 6.2g

Trans Fat 2.6g

Polyunsaturated Fat 0.5g

Cholesterol 29g

Sodium 473g

Carbohydrates 36g

Protein 12g

Dietary Fiber 4g

Vitamin A 372g

Vitamin C 25g

Calcium 275g

Iron 3g