These creamy, cheesy twice-baked potatoes were an instant hit with the whole family when I made them for the first time a couple weeks back. Microwaving the potatoes for the first "bake" saves tons of time.
Preheat the oven to 425 degrees. Pierce the potatoes with a fork and place in the microwave. Cook on high for 10 to 12 minutes or until the potatoes are fork tender.
Place the green onions in a small microwave safe bowl and microwave for 30-seconds then set aside.
Cut the potatoes in half lengthwise. Scoop out the potato flesh leaving ¼ inch of potato in the potato skins. Place the scooped out potato in a medium bowl.
Blend the cottage cheese with a food processor or with an immersion blender until smooth. Add it to the bowl, along with ¼ cup of the Cheddar cheese, milk, pepper and garlic powder and green onions. Beat with an electric mixer until smooth.
Spoon potato mixture into the potato shells. Sprinkle 1 tablespoon of the remaining cheese on top of each potato. Place potatoes in a baking dish or on a baking sheet. Bake for 10 minutes, until the cheese is melted and the potatoes are heated through.
Recipe Notes
Russet potatoes are what I use when baking potatoes. While delicious, Yukon gold or red potatoes are not recommended for this recipe.Light sour cream or nonfat plain Greek yogurt can be substituted for the cottage cheese.Possible additions: Crumbled bacon, Cooked chopped broccoli, Cooked mushroomsDifferent cheeses: grated Parmesan, crumbled feta cheese, shredded reduced fat Swiss cheese, blue cheeseDifferent seasonings: onion powder, dill weed, paprika, etc.serving size: 1 stuffed potato halfClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*PointsPlus (Old plan)
Nutrition Facts
Skinny Healthy Twice Baked Potatoes
Amount Per Serving (1 potato stuffed potato half)
Calories 150Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 22g7%
Fiber 3g12%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.