Eat Smart  |  Posted 10.22.14

Twice-Baked Potatoes

Twice-Baked Potatoes

Twice-baked potatoes transform a standard baked potato into a creamy and comforting small meal. The potato skin becomes and edible shell for mildly flavored mashed potatoes, the ultimate comfort food.

For a more substantial meal, keep the potatoes whole instead of halving them. Slice a 1/2 inch off the top of each potato lengthwise and hollow out the skins. For stronger flavor, top with minced fresh chives or additional Parmesan cheese.

If you're trying to increase calories, add butter, substitute heavy cream for the milk, and choose full-fat cheeses. If you're trying to control your weight, choose reduced-fat options.

Instead of being microwaved, the potatoes can also be baked for 1 hour at 350 degrees.

4 servings

Prep Time: 15 minutes or less
Total Time: 45 minutes or less


  • 2 large (12 to 14 ounces) Russet potatoes, scrubbed
  • 1 Tbsp butter, room temperature
  • 2 to 3 Tbsp low-fat milk
  • 2 to 3 Tbsp regular or reduced-fat sour cream
  • 2 to 3 Tbsp regular or reduced-fat shredded Cheddar cheese
  • salt and freshly ground black pepper
  • 1 Tbsp grated Parmesan cheese


  1. Pierce potatoes in several places with a fork. Microwave on high for 6 to 8 minutes, turning halfway through the cooking time if your microwave does not have a carousel or tends to heat unevenly. Remove and set aside to cool briefly.
  2. Preheat the oven to 375 degrees.
  3. When potatoes are cool enough to handle (but still very warm), cut them in half lengthwise and scoop the potato flesh into a mixing bowl, leaving a 1/4-inch-thick shell and using care not to break the skins.
  4. In a bowl with the potato flesh, add the butter and mash to combine. Add 2 tablespoons each of the milk, sour cream, and Cheddar cheese and mash until creamy and combined. Season with salt and pepper. Taste and add more milk, sour cream, or Cheddar cheese if necessary. Divide the mixture evenly among the potato shells. Arrange stuffed potatoes on a baking sheet and sprinkle with Parmesan cheese.
  5. Bake for 15 to 20 minutes, or until cheese has melted and potatoes are lightly golden.

Recipe from "What to Eat During Cancer Treatment" by The American Cancer Society.