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Recipes

Cheese-Topped Twice Baked Potatoes

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INGREDIENTS

  • 4 large russet (baking) potatoes, scrubbed
  • 1/2 cup light sour cream
  • 1/2 cup diced, cooked ham or crisply cooked, crumbled bacon
  • 1/3 cup thinly sliced green onions or chopped chives
  • 1 Tbsp. Dijon mustard
 

DIRECTIONS

  • 1

    Pierce potatoes with tip of a sharp knife in several places. Bake in 400°F oven 1 hour or until tender.

  • 2

    Cut potatoes in half lengthwise. Using a potholder to hold each potato half, scoop potato pulp into medium bowl leaving a 1/4-inch thick potato shell. Arrange potato shells, cut-side up, on baking sheet.

  • 3

    Add sour cream, ham, green onions, mustard, salt and pepper to potato in bowl. Mix well and scoop into potato shells. Bake in preheated 400°F oven 5 minutes or until heated through. Cut cheese in half forming triangles. Top each potato half with two triangles of cheese. Return to oven; bake 2 minutes or until cheese is melted.

Cheese-Topped Twice Baked Potatoes

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 327

Total Fat 16.1g

Saturated Fat 9.3g

Trans Fat 4.0g

Polyunsaturated Fat 0.4g

Cholesterol 51g

Sodium 676g

Carbohydrates 31g

Protein 15g

Dietary Fiber 4g

Vitamin A 43g

Vitamin C 12g

Calcium 374g

Iron 4g