Madeover Twice-Baked Potatoes

READY IN: 1hr 45mins
Recipe by GibbyLou

A tasty lower fat/calorie version of twice-baked potatoes. I have also frozen these before baking. From Light and Tasty introductory issue.

Top Review by AZPARZYCH

These are so good! Even better that they are a little healthier without a ton of butter and sour cream. I ended up using about 1/2 cup of milk for 3 potatoes and probably more cheese than the recipe calls for since I just threw a couple of pinches in. Were quick to make and I like that you can make them ahead of time before baking. Made for 2012 Spring PAC.

Ingredients Nutrition


  1. Bake the potatoes at 375 degrees for 1 hour or until tender. Cool.
  2. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
  3. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt, and pepper. I have found that using the full cup of milk makes the mixture too runny. I usually start with a scant 1/2 cup and then add more if necessary.
  4. Place on an ungreased baking sheet. Bake at 375 degrees for 25-30 minutes or until heated through.
  5. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

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