Recipe: Healthier Twice-Baked Potatoes | You can't go wrong with a twice baked potato side. This healthy alternative makes the perfect side to any dinner.

Recipe: Healthier Twice-Baked Potatoes

Recipe: Healthier Twice-Baked Potatoes

Recipe: Healthier Twice-Baked Potatoes

Recipe: Healthier Twice-Baked Potatoes

Recipe: Healthier Twice-Baked Potatoes

Recipe: Healthier Twice-Baked Potatoes
Recipe: Healthier Twice-Baked Potatoes
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Twice baked potatoes are a family favorite. This version is so delicious – don’t tell anyone that it is healthy! Make ahead a day or two, and bake when ready. It makes an easy side dish.


8 large baking potatoes, scrubbed with skin on, and holes poked with fork for baking
8 ounces low-fat cream cheese, brought to room temperature
¼ cup skim milk
1-3 tablespoons horseradish
Salt and pepper to taste
8 ounces sharp cheddar cheese shredded


  1. Bake potatoes in regular oven 45 to 60 minutes, or until fork-tender (microwave baking does not leave the skin “crisp” enough for twice-baked potatoes.
  2. Remove potatoes from oven and let cool slightly, just so you can handle them comfortably.
  3. Cut potatoes in half lengthwise. Using a spoon, remove part of the flesh, leaving a little of it on the skin for stability.
  4. Place all potato flesh in a microwave-safe bowl. Add cream cheese, skim milk, horseradish to taste, salt and pepper to taste, and 2 ounces of cheddar cheese. Heat so that all ingredients are warm (potatoes mash better when warm).
  5. Whip warm potato mixture with electric mixer, in food processor, or by hand if needed.
  6. Using a spoon, stuff cheese-potato mixture into potato shells, using the entire mixture.
  7. Lay stuffed potato shells on a cookie sheet or in a 9 x 12 cake pan lined with foil, close together so they support each other and stand up.
  8. Sprinkle remaining cheese evenly over the surface.
  9. Bake 30 minutes at 350 degrees, or until cheese bubbles.

Nutritional information (per serving)

One serving: 1 potato half
Makes 16 servings

Calories: 142
Fat: 5.2 g
Saturated fat: 3.2 g
Protein: 7.1 g
Carbohydrates: 7.11 g
Fiber: 1.5 g
Sodium: 161 mg

Source: Recipe developed and copyrighted by Kristine Napier, MPH, RD, LD
Reprinted with permission from

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