Here’s a recipe my family absolutely loves! These Cheesy Twice-Baked Potatoes can be used as a side-dish or as a meal. So good and great for snowy (or rainy) cold days!
Cheesy Twice-Baked Potatoes
6 medium baking potatoes
5 ounces reduced-fat cream cheese, softened
3 tablespoons snipped chives
1/2 teaspoon salt
1 teaspoon dried parsley or desired amount of fresh parsley
1/2 cup and 1 tablespoon fat-free milk
3 tablespoons butter, melted and divided
1 cup sharp cheddar cheese (4 oz)
Scrub potatoes. Rub skins with olive oil and sprinkle with garlic salt. Pierce potatoes and bake at 375 degrees Fahrenheit for one hour or until baked through. Cool for 10 minutes. Cut skin off just the top of potato. Scoop out potato pulp, making sure to leave a thin shell. Don’t scrape out too much or the shells will fall apart!
In a bowl, mash the pulp with cream cheese, chives, salt, and basil. Add milk and 1-1/2 Tbsp. butter; mash. Spoon into potato shells. Drizzle with remaining butter. Place on an ungreased baking sheet and bake for 15-20 minutes or until heated through.
Sprinkle each potato evenly with cheese and put back in the oven for the last 3 or 4 minutes.
Sprinkle each potato with a dash of paprika if desired. Serve to your hungry family!
This recipe as written serves 6.