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Twice-Baked Red Potatoes

Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    1 dozen

Ingredients

  • 6 large red potatoes (about 10 ounces each)
  • 1/2 cup 1% milk
  • 1/2 cup fat-free plain yogurt
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons garlic-herb seasoning blend
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup shredded Monterey Jack cheese

Directions

  • Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.
  • When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.
  • Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.
Nutrition Facts
1/2 stuffed potato: 211 calories, 6g fat (4g saturated fat), 17mg cholesterol, 322mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

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