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Basic Twice Baked Idaho Potatoes

Basic Twice Baked Idaho PotatoesRecipe courtesy of the Idaho Potato Commission.

Recipe Ingredients:

4 large Idaho Potatoes (8 to 10 ounces each)
1 teaspoon olive oil (optional, for a softer skinned potato)
1/2 cup reduced fat ("Light") sour cream
Pinch nutmeg
Salt and freshly ground pepper to taste
Milk (as desired, for consistency)

Optional Add-Ins:
2 cups cooked, chopped vegetables
1 cup shredded cheese
1/2 cup grated Parmesan cheese

Cooking Directions:

  1. Preheat oven to 425°F (220°C).
  2. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 to 60 minutes or until they yield to gentle pressure.
  3. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in Add-Ins as desired.
  4. Adjust oven temperature to 400°F (205°C).
  5. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 to 20 minutes or until hot.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; does not include optional Add-Ins): Calories: 159; Total Fat: 1g; Cholesterol: 5mg; Total Carbs: 33g; Protein: 4g; Sodium: 87mg.

Recipe and photograph courtesy of the Idaho Potato Commission.