Twice Baked Cheesy Potatoes

Twice Baked Cheesy Potatoes

adapted from Food & Wine February 2008

Stuffed potatoes can be served as either a side dish or a main course depending on the size of the potatoes.

The potatoes can be stuffed and refrigerated overnight. Bring them to room temperature before baking.

 Makes 2-4 servings                                           7 WW Blue points  - 2 servings

                                                                      15 WW Blue points - 4 servings   

2 medium baking potatoes

Cooking spray

Kosher salt

2 Tbsp. butter, melted

Freshly ground black pepper

2/3 cup reduced fat shredded Mexican cheese

2 2/3 Tbsp. grated Parmesan cheese

2 2/3 Tbsp. fat free sour cream

1 1/3 Tbsp. chipped chives 

1. Preheat the oven to 400F.
2. Lightly coat the potatoes with cooking spray, sprinkle with salt and place them on a rimmed baking sheet.
3. Bake in  preheated oven for about 1 1/2 hours or until easily pierced with a fork; set aside to cool.
4. Reduce the oven temperature to 350F.
5. When the potatoes are cool enough to handle, cut the potatoes in half and scoop out the flesh of the potatoes leaving 1/4 inch shell.
6. Mash the potato flesh with the butter, cheeses and sour cream; spoon back in the potato shells.
7. Bake the stuffed potatoes for 30 minutes until the filling is heated through.
8. Sprinkle the potatoes with chives before serving.

Enjoy!